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Photo above: Michele's
91 year old step mom, Mimi,
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This recipe was sent to Mimi in 1939 by her mother in her first year of marriage to her first husband. They are great, flavorful and summerish!
This will make enough juice for 2 dozen eggs and several jars of beets. Mimi uses whole beets but we used sliced since they are easier to serve.
Boil 2 dozen eggs and remove peels. Put them in a large clear jug with tight fitting lid.
Open 4 cans of beets (not pickled) and drain, reserve juice. In pot add vinegar, sugar, salt, cinnamon, bay leaf, and drained beets. Bring to boil. Pour over eggs in jar. Add reserved juice to cover. Make a few days before you want to serve them. Beautiful color and tangy too.
Makes: 2 dozen eggs and several jars of beets.
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