Ingredients:
1 dozen eggs
3 very red beets
1 quart of cider vinegar
24 whole cloves
1 teaspoonful of mustard seed
1 saltspoonful of celery seed
1 teaspoonful of salt
2 saltspoonfuls of pepper


Directions:
Hard-boil the eggs; plunge them into cold water and remove the shells.
Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil them in about a pint of water. To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed. Put the eggs into a glass jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks. A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold.