IncredibleEgg.org and BettyCrocker.com provide easy recipes for pickled eggs. Each recipe varies slightly, but requires the same basic preparation. One recipe provides four servings, and the other provides eight servings.
IncredibleEgg.org's recipe requires 16 ounces of jarred beets, 1 3/4 cups of white vinegar, 1 cup of sugar, 1 1/2 teaspoons of whole allspice and 8 peeled, hard-boiled eggs. Drain the beets from the juice over a large bowl to reserve the juice. Set the beets aside.
In a medium saucepan, combine the beet juice, white vinegar, sugar and allspice. Boil the ingredients, then reduce the heat to low for five minutes. Arrange the ingredients and hard-boiled eggs in a 1-quart jar. Let the mixture cool before refrigerating. Refrigerate the eggs in the sealed jar for at least one hour and up to a week to combine the flavors and pickle the eggs.
BettyCrocker.com's recipe uses a similar method for cooking, cooling and storing the eggs, but uses several whole cloves to replace the allspice. It also uses apple cider vinegar rather than white vinegar.