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| PICKLED BEETS AND EGGS | |
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Drain 1 can or jar (1 pound) sliced beets. To liquid, add water to make 1 cup. Combine liquid with: 2 tbsp. brown sugar 1/2 tsp. salt 1 tsp. mace 1/8 tsp. ginger Bring to boiling. Pour hot liquid over beets and 4 hard cooked, peeled eggs. Cover and store in refrigerator 2 days to color and flavor the eggs. | |
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