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Prep 15min
Total5hr15min
Servings4
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Ingredients
4
hard-cooked eggs, peeled
1
can (15 oz) sliced beets
1/4
cup sugar
1/2
cup apple cider vinegar
3
to 4 whole cloves
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Steps
1
In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
2
Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
3
Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
4
Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
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Recipe can easily be doubled or tripled.
Use beet-pickled eggs to make deviled eggs.
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Nutrition Facts are not available for this recipe
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