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Dale's Red Pickled Eggs

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“I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!”
READY IN:
24hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
  2. In a larger glass bowl, place peeled eggs and beets.
  3. Pour dressing over eggs.
  4. Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
  5. To serve, cut eggs into halves or quarters.

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