Beet pickled eggs
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Beet pickled eggs
  Eggs    Appetizers    Beets  
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34671. Report a problem with this recipe.
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      Title: Beet pickled eggs
 Categories: Appetizers
      Yield: 6 Servings
 
      1    Jar (16 Oz) pickled beets or
           -sweet pickles
      6    Hard cooked eggs
 
  Drain beets, reserving liquid. Cover and refrigerate beets. Pour
  reserved beet liquid over eggs in sealable container. Cover.
  Refrigerate several hours or overnight, turning eggs occasionally, if
  necessary, to pickle evenly. Remove eggs from liquid and drain. TO
  serve: Cut eggs in half length. Serve with reserved beets if desired.
  Serves 6
  
  NOTES : Tootie Notes: This is a standard for us on the 4th of July. I
  serve in a pretty footed cut glass jar. The red blends with my red,
  white and blue color scheme plus these go well with bar b que as an
  added side dish for the meat. Set them out at the last minute-they
  taste better well chilled. If I have the time, I will set the
  contained down in the tub of ice with the drinks and other items. The
  icy container with ice cold eggs, so good. The sweet pickled eggs are
  good also, but prefer the beet pickled eggs. These look just as well
  in an old half gallon jar. Recipe 




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Recipe ID 34671 (Apr 03, 2005)

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