Preparation:
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. |
