Pickled Eggs with Beets

Pour the liquid from the canned beets into a medium non-reactive metal saucepan. Place the beets aside for later.

Add the vinegar, water, brown sugar, salt, peppercorns, and cinnamon stick into the saucepan, bring to a boil over high heat, and continue to cook for 5 minutes. Remove from heat, and allow to cool for at least one hour.

Use a spoon to remove and discard the peppercorns and cinnamon stick.

Place the beets and eggs in a large glass container that has an airtight lid, and cover with the cooled beet juice mixture. Refrigerate for at least 5 days before eating.

Notes:
1. If you do not have a large glass bowl with an airtight lid, layer the eggs and beets in 2 to 3 large mason jars and then cover with the cooled beet juice mixture. You do not want your entire fridge smelling of hard-boiled eggs.
2. Cut in half to serve, and sprinkle with a bit of salt and pepper. Or cut up the beets and use them as a salad topping.