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Rosy Pickled Eggs

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“This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.”
READY IN:
5mins
SERVES:
12
YIELD:
12 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
  2. Add the eggs, and refrigerate for several days.

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