Title: Saloon Pickled Eggs and Beets
Categories: Egg Vegetable Canning
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!