Beet Pickled Eggs
Wash and peel medium sized beets and set aside. Make a pickle for the beets and simmer the beets in the pickle until tender. Place eggs in boiling water and cook for 6 minutes after done cooking place the eggs in ice water and then peel. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Pour the beet juice mixture over the beets, eggs, and onions. Cover the bowl and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
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