posted by Connie 06-29-99 4:42 PM
Pickled Red Eggs and Beets
8 to 10 eggs, hard-cooked
12 small beets
1/2 cup brown sugar
1 cup vinegar
1 cup cold water
3 (1 inch) pieces stick cinnamon
6 whole cloves
Cook eggs, shell and save. Cook beets until tender. Drain and peel.
Combine remaining ingredients. Boil 10 minutes; add beets and let them stand in the pickle liquid for 2 days or longer.
Remove beets and eat.
Add cooked eggs to pickle beet juice.
Refrigerate 2 days or longer.
Remove eggs and eat.