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Pickled Red Beet Eggs


  • 2 dozen hard cooked eggs, peeled
  • 2 cans small whole red beets
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar


  1. Heat beets and juice; add sugar and vinegar.
  2. Place eggs in large jar, pour beets and juice over eggs.
  3. When cool, put in refrigerator.

The longer you keep these, the darker the eggs will become; however, eggs can be eaten two days later.

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