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Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 hard-boiled eggs, peeled
4 cans small round beets with juice
1 cup apple cider vinegar
1/4 cup sugar
1 T. pickling spice
1 Sweet onion, sliced into rings

Directions:
Directions:
Obtain canning jars. Run through the dishwasher just before preparing the eggs so it is still hot when you use it. Strain the beet juice into saucepan and add the vinegar, sugar and pickling spice. Bring to a boil and stir until the sugar dissolves completely. Pour about an inch into the jar, then layer beets, eggs and onion rings, alternating. Pour in the remaining juice; make sure you cover all the contents of the jar. Seal jar and refrigerate for three days. These eggs last for months! But you will probably enjoy them so much that they won't hang around that long!

 

 

 

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