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Mary Ann's Pickled Red Eggs Recipe

Mary Ann's Pickled Red Eggs Recipe

16 hard boiled eggs, cooled and shelled
1 c Beet juice
3 c Cider vinegar
1 ts EACH, whole cloves,allspice, and peppercorns
1/2" piece ginger root

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill.

Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
Makes 16 eggs
Mary Ann

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