Title: Pickled eggs and red beets
 Categories: Penndutch, Cheese/eggs, Vegetables
      Yield: 1 Servings
 
      1 x  Beets
    1/4 c  Brown sugar
    1/2 c  Water, cold
      3 ea Cloves
      1 x  Egg, hard boiled
    1/2 c  Vinegar
      1 ea Cinnamon
 
  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.