Pickled Eggs
6 eggs
1 cup cider vinegar
2 onions thinly sliced
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon peppercorns
1 bay leaf
4 cups (2 - 1 lb cans) sliced or small whole
beets, or both,
reserve liquid.
In a pan, combine all ingredients except beets
with 1 cup liquid
from beets. Add the beets, and bring to a boil
and then allow to
cool.
Hard boil the eggs, and add the peeled eggs to
the cooled beet
pickling liquid. Let eggs pickle for several
days.
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