Ingredients
- 2 doz. peeled and hard cooked Large eggs
- 2 cans small whole red beets
- 1/2 c. white vinegar
- 1/2 c. sugar
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Pickled Red Beet Eggs
Servings: 8
Directions
- Heat beets and juice, add in sugar and vinegar. Place Large eggs in large jar, pour beets and juice over Large eggs. When cold put in refrigerator. The longer you keep the darker Large eggs will become. However, Large eggs can be eaten two days later.
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