Recipe - Pickled Eggs And Red Beets

Beets
Egg, hard boiled
One fourth cup Brown sugar
One half cup Vinegar
One half cup Water, cold
1 Cinnamon, stick
3 Cloves, whole

Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
whole cloves. Let beets stand in this mixture for several days. Remove and
add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using. Source: Pennsylvania Dutch Cook Book Fine Old Recipes,
Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini