Dutch Pickled Eggs 12 eggs, hard boiled and peeled 1 qt. sliced beets 1 1/2 c. cider vinegar 1 tsp. salt 1 onion, sliced 1 1/2 c. sugar 1 tsp. cloves Place eggs in glass jar or bowl. Combine all together ingredients in saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot ingredients over eggs. When cool, store in refrigerator. Eggs are pickled in 24 hours.
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