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Pickled eggs and red beets are known as a “Pennsylvania Dutch” recipe. This is because of its Amish roots. Homemade beet brine with beets fresh from the family garden slowly pickle the hard boiled eggs to a purple perfection. You have the option of canning your creation of beets and eggs or storing them in the refrigerator. Both methods keep the food fresh for months.
My family loves this recipe and once we finish a jar, you can find my kids pulling another off the shelf. Pickled red beets and eggs make lovely gifts to pass out to your friends and family. Seriously, everyone loves receiving a home-cooked jar of canned goods. I enjoy eating these beets and eggs as a light lunch with a tall glass of iced tea.
Recipe and photo courtesy of Allrecipes.
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