Title: Pickled Eggs & Red Beets
Categories: Canning
Yield: 1 Servings

		Beets
1/4	c	Brown sugar
1/2	c	Water, cold
3		Cloves
		Egg, hard boiled
1/2	c	Vinegar
1		Cinnamon

Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.

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