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Pretty Pink Pickled Eggs
Ingredients
1
dozen hard boiled peeled eggs
2 16
oz
jars of pickled sliced beets
1
Vidalia onion
sliced
1 1/2
cups
sugar
1 1/2
cups
apple cider vinegar
1
tsp
salt
Instructions
Drain beet juice from both jars into a pot. It should be about 2 cups.
Mix in sugar, salt, and apple cider vinegar and bring to a boil.
Turn down to a simmer and cook for 10 minutes.
Mix peeled eggs, sliced drained beets, and onions in a bowl or jar.
Pour hot juice mixture on top of eggs.
Seal in a jar or in a bowl with a lid. Place in the refrigerator for at least a day.