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This is a recipe for Pennsylvania Dutch-style pickled eggs, inherited from my grandparents.
Measurement Unit: US customary
Hard boil and peel eggs. Let cool (day before).
Bring sugar, water, and vinegar to a boil. Stir together and dissolve. Let cool.
Combine with the beets and onions.
Put eggs in large box and pour liquid over.
Refrigerate for several days (usually 3), turning eggs once or twice a day.
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