One bunch of beets (cooked) or one can of small whole beets.
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup cold water
small piece cinnamon
3 or 4 cloves
Boil together for 10 minutes.

In glass storage jar (you can use a big pickle jar), pour over cooked cut beets and let stand several hours or one day.

Remove cut beets from liquid and add hard boiled eggs.
Let pickle for two days before using.