Red Beet Eggs
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- 4 cups white vinegar
- 2 cups granulated sugar
- 2 teaspoons salt
- 2 dozen hard-boiled eggs (shelled)
- 2 large cans red beets with juice
- In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove
from heat; add eggs and beets.
- When cool, place in a container and refrigerate. Leave in refrigerator for two
hours before eating.
Eggs get better the longer they sit in juice, although they will start to get
rubbery after a week.
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