"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pickled Eggs and Beets Recipe

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This recipe for Pickled Eggs and Beets, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Kearney
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen. hard boiled eggs
1 lb. can small whole beets
1 cup white sugar
1 cup vinegar

Directions:
Directions:
In saucepan combine vinegar, sugar and juice from canned beets, adding water to beet juice if necessary to make a full cup.

Bring to boil, stirring until sugar dissolves. Cover and simmer for 10 minutes.

Cool and pour over eggs and beets in large jar or deep container.

Refrigerate for 12 to 24 hours.

Personal Notes:
Personal Notes:
They look great in a tall, see-through glass container.

 

 

 

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