1 x Beets
1 x Egg, hard boiled
1/4 c Brown sugar
1/2 c Vinegar
1/2 c Water, cold
1 ea Cinnamon, stick
3 ea Cloves, whole
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. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.