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!