Preparation:

When you drop the [hard cooked] eggs into the beet juice, DO NOT peel them. Instead, bash them around a bit to crack the shells really well, then drop 'em, shells still on, in the juice. Drain and shell before serving. (Sorry for insulting your intelligence with the last direction, but someone, somewhere out there is going to miss this step. The result is a pickled egg that looks remarkably like the pretty marble eggs you can buy for decoration.

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

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