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Easter’s coming and it’s time for me and my mother-in-law to make pickled eggs for the holiday. This is a tried and true recipe that my mother-in-law got from her mother. Her family comes from a long line of Pennsylvania Quaker stock. I think you see these eggs at the Amish markets in the Pennsylvania Dutch country. You need to start these beautiful orbs 10 days in advance of the day you plan to serve them. So get your mise en place and start hard boiling your eggs!Pickled Eggs

Easter Pickled Eggs
12 hard boiled eggs, peeled
2 (14.5 oz.) cans red beets
2 cups cider vinegar
1 cup sugar

In saucepan, add beets and juice from cans, vinegar, sugar. Simmer until sugar is thoroughly dissolved.
Place eggs in large heat-proof glass jar. Pour hot mixture on eggs and fill jar completely. Tap to dislodge any air bubbles.
Cover and place in refrigerator for 10 days.
Cook’s Note: if you want to halve or double the recipe, the rule of thumb is to use 1/2 cup sugar for each 14.5-oz can of beets. You can also replenish the pickling juice with fresh eggs.

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