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Beet Pickled Eggs Recipe

   
 

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      Beet Pickled Eggs

Category   Breakfast - Brunch
Sub Category   None
Servings   6

Ingredients
1 16 oz jar pickled beets or sweet pickles
6 hard cooked eggs
 

Instructions
Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved beet liquid over eggs in sealable container. Cover. Refrigerate sever hours or overnight, turning eggs occasionally, if necessary, to pickle evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half length. Serve with reserved beets if desired. Serves 6


Originally Submitted
5/12/2008





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