| 78 | 79 | 80 | 81 | 82 |
| 1 | 27 | 55 | 82 | 109 |
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PICKLED EGGS
•
3
1
8
C. beet juice or cooking water from fresh beets
•
•
C. red wine vinegar
whole black peppercorns
whole allspice
whole cloves
bay leaf
• 4
• 4
• 1
• 6
hard cooked eggs, peeled
Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour
over eggs. Cover and refrigerate at least 24 hours.
PICKLED EGGS
74
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