Preparation:

Boil young beets until tender, drain and skin. Cover cooked beets with a mixture of brown sugar, vinegar, cold water, cinnamon and cloves. Boil together for 10 minutes. Let beets stand in this liquid for several days. Remove and add whole hard cooked, shelled eggs to the liquid and let pickle for two days before using.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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