Pickled Eggs

1 quart water
 ½  cup granulated sugar
1 cup cider vinegar
1 teaspoon salt
1 Tablespoon pickling spices
12 eggs

Combine first 5 ingredients. Bring to a rolling boil.
Cook for 10 minutes. Cool to room temperature.
Hard cook the eggs. Peel and place them in a large container with
a cover.  Add cooled brine; marinate for 2 to 7 days, depending
on taste preference. Makes 12 eggs.

You can also add beets to the container.