Saloon Pickled Eggs and Beets

• 4 pounds beets red
• 1 cup brown sugar
• 2 cups vinegar
• 2 cups water cold
• 2 teaspoons salt
• 4 pieces cinnamon sticks
• 14 wholes cloves, ground
• 24 each egg, hard-boiled

1. Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces.
2. Cook until tender then drain and peel.
3. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets.
4. Let stand a week or so.
5. Add the eggs and let stand in cool place or fridge for at least 3 days.
6. Place on bar and let em at em!

beets red, brown sugar, vinegar, water cold, salt, cinnamon sticks, wholes, egg

Taken from recipeland.com/recipe/v/saloon-pickled-eggs-beets-34358 (may not work)