Pickled Eggs

Ingredients:
  • 12 hard-boiled eggs, peeled
  • 1 jar of pickled beets, juice included
  • 1 tsp salt
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 1/4 cup vinegar
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Preparation:

Mix beets, beet juice, salt, water and vinegar together. Pour into glass jar. Add eggs. Make sure that eggs are covered with liquid. Add more water if necessary. Store in refrigerator for 2 or 3 days before serving.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:
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