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Dave Parker's Pickled Eggs

Ingredients

  • bullet point 12 Eggs; hard boiled
  • bullet point 1/2 cup Vinegar
  • bullet point 1 can Beets, red
  • bullet point Salt
  • bullet point Pepper
  • bullet point 1 Tablespoon Sugar

Directions

Cover peeled eggs with beet juice, vinegar, etc. Refrigerate at least overnight before serving. I got this recipe by marriage, thirty-some odd years ago. My wife's (Debby) family made these since who knows when. Yields 1 dozen eggs. They're best if left for three or four days before you eat them.

Resources

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