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Recipe info
Category: Snacks & Appetizers/Appetizers
Rating: 0.00
Contributor: jbfubit
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Amish Pickled Eggs and Beets
1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

Directions:

1 Boil first four ingredients gently for 5 minutes.

2 Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.

3 To serve, cut eggs in half or quarters.
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