Pickled Eggs And Red Beets Recipe

• 2 c. (about 1 lb.) young beets
• 1/4 c. brown sugar
• 1/2 c. vinegar
• 1/2 c. cool water
• 1/2 teaspoon salt
• Small piece stick cinnamon
• 3 or possibly 4 whole cloves
• 6 hard cooked Large eggs

1. Wash beets; cut off leaves and stems, leaving about 1 inch of the root end.
2. Cook till tender.
3. Drain and skin.
4. Boil together for 10 min all other ingredients except the Large eggs.
5. Let the beets stand in this liquid for several days.
6. Add in whole, hard cooked, shelled Large eggs to the liquid and let stand in refrigerator for 2 days.
7. I usually buy canned pickled beets and just add in the boiled Large eggs.
8. Very colorful to serve at Easter.

young beets, brown sugar, vinegar, water, salt, cinnamon, cloves, eggs

Taken from cookeatshare.com/recipes/pickled-eggs-and-red-beets-59226 (may not work)