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Pickled Eggs

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  • Complexity: very easy


  • 6 Hard-boiled eggs
  • Beet Juice (reserved earlier)
  • Apple cider vinegar (white vinegar may be used to substitute)


  1. Place peeled hardboiled eggs into large wide mouth jar with lid.

  2. Add ΒΌ cup vinegar to every 8 ounce reserved beet juice to taste(more or less to taste)

  3. Pour pickle juice over eggs to cover, water may be used to ensure coverage.

  4. Store in refrigerator for several days before serving

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