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Pickled Beets & Eggs  
Recipe Number: 819
Contributor: Snowy Owl
Rating: 10.00 based on 1 votes
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Serves: 6
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
3 pounds beets
1 pint vinegar
? cup sugar
1 large cinnamon stick
1 teaspoon allspice (optional)
6 whole cloves
1 bay leaf
1-2 small onions, sliced into rings
6 hard boiled eggs, peeled
Cooking Instructions:
Cook beets in a large pot of boiling water until tender. Allow 45-60 minutes depending on the age and variety of the beets. Cool, peel, slice, and set aside. You mat want to use rubber gloves for that part, beet juice stains nearly everything it come in contact with.

In a saucepan combine vinegar, sugar, and spices, (put spices in a cheesecloth bag) and bring to a boil. Add beets and boil for 10 minutes. Discard the spice bag and add the onions.

Pour all of the beets, onions and liquid into one large, or two smaller sealable containers. Add the hard boiled eggs to the container trying to fully submerge them, seal, and store in the refrigerator for at least 1 day before serving.

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