1 1/2 cups sugar
2 cups vinegar
1 cup water
5 -6 tablespoons pickling spices, with bay leaves
3/4 teaspoon salt
2 (15 ounce) cans beets, including juice
2 dozen hard-boiled eggs, peeled
Combine first 6 ingredients in a large saucepan.
Bring to a boil to dissolve sugar.
Place peeled eggs in a large container or in jars; pour beets and pickling juice over them.Refrigerate at least 2 weeks before serving. The longer these sit the better they taste.