Pickled Eggs
6 hard boiled eggs 2 cups vinegar 1 small cooked beet 24 whole cloves 1 stick cinnamon 1/4 bay leaf 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon mustard Stick four cloves into each egg; mix seasonings and moisten with enough cold vinegar to pour; heat the rest of the vinegar to the boiling point, add the spice and slowly the mixed seasonings, boil for a minute. Place eggs in a glass jar, pour the boiling mixture over them, cover closely. They will be ready to use in about two weeks.
These are nice for picnics and lunches, or as a garnish for broiled beef steak.