Which of the following categories best describes this recipe:
Appetizers

Estimated time:
15 minutes, plus time 'pickling'

Number of servings:
at least 6

Ingredients: (Hit your return key to start a new line)
one 15 oz. can of beets

1 c. vinegar

1/2 c. sugar

1 tsp. salt

4 whole cloves

1 stick cinnamon

6-12 hard-cooked eggs, peeled

Directions:
Drain beets (set aside/chill for another use, such as Salads).

Measure the juice; add enough water to equal 1 cup.

Add vinegar, sugar, salt and spices. Bring to a boil.

Pour over the beets. Let stand 8-12 hours, or overnight.

Other suggestions and comments:
The recipe I got said to pickle the beets first (overnight), then remove 'em, and put the eggs in. I prefer un-pickled beets (if I eat 'em at all... ;-) They can certainly be purchased already pickled, and it's my husband (and no one else!) who digs the pickled eggs. They turn out a pretty color, but I think it's something you have to grow up with---like those people who can bite into a raw onion like and apple---or the luv of horseradish. ;-)

I just plop as many eggs in as will be covered by the pickling solution. Boiling extra eggs makes it practical to make egg salad or tuna salad w/eggs. 'Multi-tasking': mothers always did this, before the word became fashionable ;-)