Pennsylvania Dutch Picked Beets and Eggs
10 sm. beets
1 c. vinegar
1 c. water
1/2 c. brown sugar
1 tsp. salt
6 hard boiled eggs
Boil beets until tender. Remove skins. Dissolve sugar and salt in vinegar and
water. Add to beet liquid and bring to a boil. Pour over beets, let stand
overnight. Next day replace beets with eggs and let stand overnight again. If
desired, a stick of cinnamon and 3 or 4 cloves may be added to the juice. To
serve, slice the eggs in half lengthwise.