Drain beets, reserving beet juice for the pickle.

Boil Eggs 10 minutes to hard boil.

Combine beet juice, brown sugar, cloves, cinnamon in a pan to a simmer. Turn off heat, then add cider vinegar.

Peel eggs, place 6 on the bottom of a large jar. Place half of the beets on top of the eggs, then the other half of the eggs, followed by the remainder of the beets.

Pour beet juice vinegar solution into the jar, covering the beets and eggs (more may be needed if jar different shape, or if additional eggs added.

Seal, store in the fridge for 1-3 days at least. Enjoy!