Boil young beets until tender. Skin, cover with the following liquid and boil together 10 minutes:

1/4 C. brown sugar
1/2 stick cinnamon bark
1/2 C. vinegar
2 or 4 whole cloves
1/2 C. cold water

Let beets stand in this liquid for 2 days. Remove beets and add whole hard-boiled eggs (peeled) to the liquid and pickle for 2 days before using.
*The recipe suggests adding one dozen eggs to one quart beet pickles. More eggs can be added later. *Variation: Put hard-boiled eggs in a large container, pour 1 quart of pickled beets and juice on top, adding 1/4 cup more of brown sugar and 1/2 more of vinegar. Refrigerate 24 hours before using.

These beet/pickled eggs are served at family potlucks and other gatherings here in the Shenandoah Valley of VA. My mother in law always makes them. She uses old crocks for her various pickles. These eggs are served on a cut-glass egg dish.

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