Pickled Purple Eggs

6 c water

36 eggs, hardboiled

2 c vinegar

3 c beet liquid (add water if not enough)

3 cans sliced beets

2 c sugar

1 onion, sliced

1 tsp salt

Remove shells from eggs, combine rest in saucepan and bring to boil and simmer 10 minutes Put eggs into a large jar. Pour liquid over; refrigerate.

*Can omit 6 c water if only making a dozen, but keep rest of quantities the same.

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