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RED BEET PICKLED EGGS Recipe

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This recipe for RED BEET PICKLED EGGS, by , is from The Sewell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Michael

Category:
Category:

Ingredients:  
Ingredients:  
Serves: 6
Ingredients
dozen hard boiled eggs
1 can small sliced beets (15 oz)
⅓ cup white vinegar
⅓ cup cider vinegar
2 tablespoon sugar
teaspoon salt

Directions:
Directions:


Instructions
Cook, cool and peel eggs.
Strain liquid from can of beets into small saucepan. Set beets aside.
Combine both vinegars, sugar and salt with beet liquid in saucepan.
Bring to a boil and simmer for 5 minutes.
Put eggs in an appropriate sized jar. Put beets on top.
Pour vinegar mixture over eggs and beets in jar.
Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.
This recipe easily doubles or triples. Enjoy!

Number Of Servings:
Number Of Servings:
6

 

 

 

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