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“This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or paper they came from. Some are even newspaper clippings.”
READY IN:
30mins
SERVES:
6-8
YIELD:
6-8 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix beet juice and vinegar.
  2. Add the seasonings and simmer for 5 min.
  3. Remove shells from eggs and put them in a suitable container.
  4. Pour the juice on them
  5. Let stand overnight.
  6. Serve on an appetizer tray or as an accompaniment to fish or potatoe salad.

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