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Pickled Eggs

Pickled Eggs
Eggs
1 can sliced red beets
Vinegar
Water

Hard boil eggs. Peel shells. Place eggs in large glass jar with lid.

Empty small can of sliced red beets with juice into saucepan.

Add a little water and vinegar. Heat until warm (not boiling).

Pour into jar over eggs. Put lid on jar and place in refrigerator for about 24 hours.

Eggs will turn a nice shade of reddish purple.