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PICKLED BEETS & PURPLE EGGS 
6 c. diced cooked beets
6 to 12 hard boiled eggs, peeled
2 c. water
1 1/2 c. white vinegar
1 1/2 c. sugar
1 cinnamon stick
20 whole cloves
5 allspice berries

Put beets and eggs in large glass jar. Combine remaining ingredients in a saucepan and heat. Pour the brine over beets and eggs. Store in refrigerator for 1 or 2 days before eating. The eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10 servings.
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