2 c. (about 1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard-cooked eggs

Wash beets; cut off leaves and stems, leaving on about 1 inch of the root end. Cook until tender. Drain and skin. Boil together for about 10 minutes all remaining ingredients except the eggs. Let beets stand in this liquid for several days. Add whole, hard-cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.