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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 03

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PICKLED EGGS AND BEETS

1 can (1 pound) sliced beets
1 cup cider vinegar
1/2 cup firmly packed light brown sugar
6 whole cloves
1 stick cinnamon
6 eggs (hard-boiled and shelled)

Drain beets, reserving 1 cup of liquid, cover and refrigerate.

Pour beet juice into small saucepan and add vinegar, sugar, cloves
and cinnamon. Boil gently for 10 minutes, then strain.

Place eggs in a wide-top 1 1/2 pint jar and pour hot beet juice
mixture over them. Place several beet slices over eggs to keep them
submerged. Cover and refrigerate overnight (or longer). Remove eggs
and beets and serve.

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