This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
16 Hard boiled eggs, cooled and shelled.
1 c Beet juice
3 c Cider vinegar
1 ts EACH, whole cloves, allspice, and peppercorns
1/2" piece ginger root
Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.