12 ~hard boiled eggs~
2 ~cups sugar~
2 ~cups cider vinegar~
2 ~cups beet juice (juice 8 freshly scrubbed and trimmed beets)~
Cook's note: If you do not have a juicer, cook the well-scrubbed beets covered in water until fork tender. When tender, remove beets, peel, and slice. Reserve 2 cups of beet juice, discarding the rest. Note that sliced beets may be added to pickled eggs or could also become pickled beets.
Peel cooked eggs. Combine sugar, cider vinegar, and beet juice in sauce pan and bring to a simmer until sugar is dissolved. Stir occasionally to dissolve sugar. Let cool to room temperature. Put eggs in plastic or glass container with juice. Refrigerate covered about 24 hours before serving.
Yield: 12 eggs
Source: Chef Jim Rhegness
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