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Pickled Red Beet Eggs Recipe, Pa Dutch Pickled Eggs
Ingredients
  • 12 freshly hard-cooked eggs, peeled and kept whole
  • 1 can (14 to 16-ounces) sliced red beets, drained, liquid reserved
  • ⅔ cups granulated sugar
  • ½ teaspoon salt (more or less to taste)
  • ½ cup apple cider vinegar
  • 1-½ cup red beet juices, reserved from canned beets (see notes below)
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