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Ingredients
- 15 ounces beets, undrained
- 2 cups white vinegar
- 12 cup sugar
- 2 teaspoons salt
- 1 dozen egg, hard cooked and peeled
Method
- Combine all ingredients (except eggs) in a medium saucepan.
- Cook over low heat until sugar is dissolved.
- Cool slightly.
- Pour over eggs in large container.
- Refrigerate for at least 2 days.
- Enjoy.