Pickled Eggs And Beets

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  • 2 cans sliced beets
  • 3/4 sugar
  • 12 hard-boiled eggs
  • 2 cups white vinegar
  • 2 tablespoons pickling spice
  • 1 1/2 tablespoons salt


Reserve 1 1/4 cups liquid from beets. Heat liquid, vinegar, sugar, salt and spice. Simmer 10 minutes. Pour over beets and eggs. Store in refrigerator. Best if left at least 24 hours for eggs to absorb color and flavor.

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