Pickled Eggs And Red Beets(Penna. Dutch For Picnics, Salad Or Brown Bag) - cooking recipe

Ingredients

2 c. (about 1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
small cinnamon stick
3 to 4 small cloves
6 hard-cooked eggs

Preparation

Wash beets, cut off leaves and stems, leaving about 1 inch of the root end.
Cook until tender.
Drain and skin.
(You can use canned beets, sliced if fresh are not available.)
Fresh beets make a lot of stain mess.
Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil.
Cook 10 minutes.
Let beets stand in their liquid for several days.
Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.