1.   Hard boil 12 eggs. Shock cool in a bowl of ice water. When eggs are cold, remove shells

2.   Into a mason jar or two, place alternate layers of eggs and beet slices, set aside

1 - Basic Version

3.   Into a small pot, add the white vinegar, beet juice water, and sweetener. Bring to a boil. Reduce heat to medium low and cook for 5 minutes at a light simmer. Stir occasionally

4.   Pour the hot brine into the mason jar to cover completely the eggs and beets. Place lid on jar. Refrigerate for 48 hours. Shake the jar a couple of times a day

2 - Spiced Version

5.   Into a small pot, add the white vinegar, beet juice water, sweetener, crushed cinnamon stick, whole cloves and whole allspice. Bring to a boil. Reduce heat to medium low and cook for 5 minutes at a light simmer. Stir occasionally

6.   Pour the hot brine into the mason jar to cover completely the eggs and beets. Place lid on jar. Refrigerate for 48 hours. Shake the jar a couple of times a day