Pickled Eggs With Beets Recipe

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Servings: 1

Ingredients

Directions

  1. Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 min to 1 hour, or possibly till tender.
  2. Drain and cover with cool water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed qt jars.
  3. In a large saucepan, combine the rest of the ingredients except the Large eggs.
  4. Simmer, covered, for 10 min. Divide liquid between the 2 jars and allow to cold completely. Add in the Large eggs to the cool beet mix and chill for 2 days.
  5. NOTE: If you add in Large eggs to the warm liquid, you get a very rubbery, practically inedible egg.

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