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NANNY'S PICKLED EGGS IN BEET JUICE 
2 cans (1 lb. 4 oz. size) beets
Hard boiled eggs (as many as you want)
1 c. sugar
1 c. liquid from canned beets
3/4 c. vinegar
1/2 tsp. salt
1/8 tsp. pepper
10 whole cloves
2 bay leaves (optional)

Drain beets and save the liquid. Place the beets in a large bowl along with the peeled hard boiled eggs. Cook sugar, beet juice, vinegar and all seasonings to a boil and then simmer for 5 minutes. Pour hot pickling liquid over the beets and eggs. Cover and store in refrigerator for at least 12 hours. After the beets and eggs are all eaten, save the pickling liquid. You can always bring to a boil again and use it a second time over boiled eggs. But don't use it a third time. It should keep 1-2 weeks in the refrigerator.
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