Saloon Pickled Eggs And Beets

Recipe Ingredients

4 lbs	1816g / 64oz	Young red beets - (8 c)
1 cup	160g / 5.6oz	Brown sugar
2 cups	474ml	Vinegar - (probably cider, vinegar at the time
		Recipe)
2 cups	474ml	Cold water
2 teaspoons	10ml	Salt
4		Small stick cinnamon
14		Whole clove
24		Hard boiled eggs

Recipe Instructions

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!

Source:
Nicholas Horton Aiken Computation Lab, Harvard University

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