This document provides a recipe for pickled beets and eggs. The recipe calls for 2 dozen eggs, 2 jars of pickled beets with juice, 2 tsp of salt, and 8 cloves. The eggs are placed in canning jars and topped with a brine made from combining beet juice, vinegar, sugar, salt, and spices. The jars are refrigerated for at least 3 days to allow the eggs to take on a purple color from the beet brine. The result is eggs with a beautiful contrast of purple and yellow colors that make an interesting snack or party dish.