Pickled Beets with Eggs

4 lb Fresh young small beets
1 c Granulated sugar
1 c Brown sugar
2 c Water
2 c Cider vinegar
3 Bay leaves
2 ts Mustard seed
1 1/2 ts Salt
1 ts Ground cinnamon
1 ts Whole allspice
1/2 ts Ground cloves
1/2 ts Ground allspice
1/2 ts Celery seed
1 Dozen small peeled and cooled hard-cooked eggs

Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender. Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 wide mouthed quart jars.

In a large saucepan, combine the rest of the ingredients except the eggs. Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days. NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.

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