Recipe - Saloon Pickled Eggs And Beets

4 pound Young red beets (8 c)
1 cup Brown sugar
2 cup Vinegar (probably cider
vinegar at the time
of recipe)
2 cup Cold water
2 teaspoon Salt
4 Pieces small stick cinnamon
14 Whole clove
24 Hard boiled eggs

Wash beets, cut off leaves, stems and all but an inch of root, and cut into
bite size pieces. Cook till tender then drain and peel. Boil remaining
ingredients except eggs together for 10 minutes, cool and dump in beets.
let stand a week or so. Add the eggs and let stand in cool place or fridge
for at least 3 days. Place on bar and let em at em!