Categories: Eggs, Relishes, Appetizers, Pickles, Holiday 
      Yield: 6 servings 
  
      2 bn Small red beets 
      6    Hard boiled eggs, shelled 
    1/2 c  Cold water 
    1/4 c  Brown sugar 
    1/2 c  Vinegar 
  
  1. Boil the red beets until tender and then skin. 
  2. Place the skinned beets in a pan and add the sugar, vinegar and 
  water.Boil for 10 minutes. 
  3. Let the cooked beets stand in the broth for several days, two or 
  three, in the refrigerator. 
  4. Hard boil the eggs, cool, shell and then add to the liquid. Store 
  in the refrigerator for at least two days before using. 
  5. Use the eggs and beets within a month. Store in the refrigerator.