2 dozen hard boiled eggs 4 cups pickled beet juice 1 cup sugar 1 cup vinegar 1 cup water
Boil eggs, let cool then peel. Put eggs into a gallon jar. In a saucepan mix beet juice, sugar, vinegar and water. Bring to a boil. Let cool to warm and pour over the eggs. Place in the refrigerator and leave for 5 days. Serve chilled.
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