Saloon Pickled Eggs & Beets

4 lb Young red beets (8 c)

1 c Brown sugar

2 c Vinegar (probably cider

-vinegar at the time -of recipe) 2 c Cold water

2 ts Salt

4 Pieces small stick cinnamon

14 Whole clove

24 Hard boiled eggs

Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces. Cook till tender then drain and peel. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets. let stand a week or so. Add the eggs and let stand in cool place or fridge for at least 3 days. Place on bar and let em at em!