Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
Cover jar and place in refrigerator to be served in 2-3 days.