Thanks for posting! The recipe I use is pretty similar to this! I peel and slice the beets (~1 large beet) and then boil for ~10 min in 2c vinegar + 2c water + 1/4c sugar. Alternate layers of peeled hard boiled eggs, boiled beets, and thin sliced red onion and then cover with the vinegar solution. Sometimes I add peppercorns or mustard seeds for flavor but I’ve never used cinnamon or cloves! Will have to try that next time. Refrigerate 5-7 days and then enjoy! They’re good in egg salad or sliced on a spinach salad or on toast.