Pickled Eggs (Beet)

Sherylynn Booth

"Savory pickled beet eggs!"
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

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  1. Boil eggs for 15 minutes. Drain. Add cold tap water to cover eggs. Drain again. Fill with cold water again to cover eggs and let sit for a minute. Peel eggs and add to the jar. Add beet juice to the jar. Put sauerkraut on top. Add the spices. Pour boiling water to the top. Set lid on. Allow the spices to sit in the boiling water until cool (don't stir everything up). After it cools a bit, mix it all together. Put it in the fridge for a few hours.

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