A recipe for Saloon Pickled Eggs and Beets. Follow the simple recipe instructions for Saloon Pickled Eggs and Beets shared by other home cooking experts.
Ingredients
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 Tsp. Salt
4 Pieces small stick cinnamon
14 Whole clove
24 Hard boiled eggs
Directions
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!
