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Pickled (Red Beet) Eggs

Country Home Cooking RecipesMakes 12 servings



  1. In a medium saucepan, add the beet juice, sugar, vinegar, salt, cloves, allspice, and mace and mix.  
  2. Set at medium temperature and simmer for 10 minutes.
  3. Pour beet juice mixture into a large wide-mouthed jar.
  4. Add to the jar 1 beet, then the eggs, and finish with the second beet.
  5. Cover, put into refrigerator and let stand until the eggs become a deep red color.
  6. I find it best to let stand overnight.
  7. To keep from continuing to color, remove eggs from beet juice mixture and in an egg container.
  8. Slice the eggs lengthwise and serve on lettuce or eat as an appetizer.

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