I do these every Easter.  Hardly anybody ever eats them, but they are pretty!  And I do love beets!  Anyway, they are easy.  Simply buy a jar of pickled beets and drain the liquid.  Boil 6 eggs and peel them.  Bring pickling liquid to a simmer, and add the eggs.  Put all into a jar and make sure the eggs are covered.  Seal and keep in fridge for up to one week.  The longer you leave them, the more purple they will get.  Enjoy this easy dish!

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