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Pickled Beets and Eggs

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Ingredients
  • 2 cans (16 oz.) each sliced red beets
  • 1 cup cider vinegar
  • 1 medium onion, sliced
  • 12 hard boiled eggs, shells removed
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 cup sugar
Instructions

Drain beets, reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and juice. Bring to a boil, stirring occasionally. Add the beets, simmer uncovered for 10 minutes. Put the shelled eggs into a wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients so eggs pickle evenly.

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