Pickled Eggs and Red Beets

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.