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Source: Houston Junior League Cookbook

Pickled Beets; Beet Red Eggs
The pickled beets are really special, but when you add the hard cooked eggs, which are always plentiful at Eastertime, you will have a delicious appetizer or side dish.
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Serves: varies
Prep Time: 15 minutes
Cook Time: 5 minutes
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3 pounds small, fresh beets, or 3 cans (1 pound each) baby beets
1 teaspoon whole allspice
1 cinnamon stick
6 whole cloves
2 cups vinegar
1/2 cup water
1/2 cup sugar
6 hard-cooked eggs, (only if you choose to make the Beet Red Eggs)




If using fresh beets, boil until tender, drain and remove skins. If using canned beets, drain. Tie allspice, cinnamon and cloves in cheesecloth bag. Heat vinegar, water, sugar and spice bag to boiling point. Add beets and boil 5 minutes. Remove spice bag and chill beets well before serving. Beets may be packed and sealed with pickling liquid in sterilized jars.
To make Beet-Red Eggs, pour juice from pickled beets over the whole, shelled, hard-cooked eggs, covering them with juice. Let stand 2 days. The eggs become a beautiful color and have an excellent flavor. Serve as appetizers with crisp celery hearts, or slice for sandwiches.





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