Ok I don't like beets but I love love love pickled eggs!!!
4 16-oz cans whole beets
4 cups vinegar
3 cups sugar
1 box whole allspice
2 tsp salt
24 eggs, hard-cooked
Heat beet liquid, sugar, vinegar, salt, and allspice to boiling. Reduce heat to low, cover and simmer 10 minutes.
In gallon jar, layer eggs and beets. Pour vinegar mixture into jar and cover.
Refrigerate and allow eggs to marinate at least 12 hours before eating....longer is better!