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Pickled Eggs and Beets
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2 (15 ounce) cans | sliced beets |
1 large | onion, thinly sliced |
12 | hard cooked eggs, shelled and left whole |
1/4 cup | white sugar |
3/4 cup | white vinegar |
Directions
1. Drain liquid from the beets into saucepan. Place beets, onions* and eggs
into a large bowl or pitcher.
2. Pour sugar and vinegar into the saucepan with the beet liquid and bring the
mixture to a boil. Reduce the heat to low, and let the mixture simmer 15
minutes.
3. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl
or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer
they are allowed to sit the better they will taste.
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