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In the kitchen with Sharon
Submitted photo
In the kitchen with Sharon this week is my good friend Virginia Purdy. She is an educator, 2010 Highland County Women’s Hall of Fame inductee and, of course, a great cook and a great friend. She is sharing her recipe for pickled eggs and beets.
I love pickled eggs and beets. I have never made them, but I will now. Thank you, Virginia, for sharing this wonderful recipe. I know you have lots of great recipes, so send some more.
Pickled Eggs and Beets
½ cup sugar
8 hard cooked eggs
Drain beets, reserving juice. Add enough water to juice to measure three-quarters of a cup. Place in saucepan. Add sugar, vinegar, cinnamon stick and cloves. Bring to a boil. Remove from the heat. Place eggs in bowl; top with beets. Pour liquid over all. Cover and chill for four hours or overnight. Remove cinnamon stick and cloves before serving. Yield: 8 servings.

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