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This is an old family recipe.
A quantity of boiled beets, with their juice
1 cup beet juice and water 1 scant cup vinegar
1 scant cup sugar
Quantity of peeled, hard-boiled eggs
pinch of cloves (optional)
Boil a quantity of beets until fork tender. Save juice! Slip off skins as soon as you can handle them. Slice 1/4-inch thickness into bowl. Add hot - 1 cup juice and water, 1 scant cup vinegar, 1 scant cup sugar, and pinch of salt.
Add a quantity of peeled, hard-boiled eggs, as warm as you can handle. Some a large pinch of cloves, if desired. Let sit in a cool place for a few hours or overnight. Refrigerate if keeping longer.
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