Beets
Egg, hard boiled
1/4 cup Brown sugar
1/2 cup Vinegar
1/2 cup Water, cold
1 Cinnamon, stick
3 Cloves, whole
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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.
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