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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 10

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Pickled Beets and Eggs

2 cans (16 oz.) each sliced red beets
1 cup cider vinegar
1 medium onion, sliced
12 hard boiled eggs, shells removed
1/8 tsp. ground cloves
1 tsp. salt
1/4 cup sugar

Drain beets, reserve 1 cup juice. In saucepan combine vinegar,
sugar, salt, cloves, onion and juice. Bring to a boil, stirring
occasionally. Add the beets, simmer uncovered for 10 minutes.
Put the shelled eggs into a wide-mouth half-gallon jar. Pour in
beets and liquid.

Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar
occasionally to mix ingredients so eggs pickle evenly.

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