Preparation:

Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved beet liquid over eggs in sealable container. Cover. Refrigerate several hours or overnight, turning eggs occasionally, if necessary, to pickle evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half length. Serve with reserved beets if desired.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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