Title: Saloon pickled eggs & beets
 Categories: Eggs, Vegetarian, Pickles
      Yield: 24 Servings
 
      4 lb Young red beets (8 c)
      1 c  Brown sugar
      2 c  Vinegar (probably cider
           -vinegar at the time
           -of recipe)
      2 c  Cold water
      2 ts 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!