Lord, how greatly I need your rest. When I feel tired and stressed from the burdens of life, help me to remember that you are always with me and the comforter himself indwells my heart.

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Pickled Eggs


12 or 18 eggs (hard-boiled)
2 Tablespoons sugar
2 Teaspoons pickling spices
1 Teaspoon salt
1 Teaspoon celery seed
2 Cups cider vinegar
1 Cup water
Juice from two cans pickeled, sliced beets.
Two large yellow onions (sliced into rings)


Simmer sugar, pickling spices, salt, celery seed, cider vinegar, water and the juice from the two cans of pickled, sliced beets. Add the sliced yellow onions as it simmers. Baste and simmer until onions are limp, but not overly so.

Peel the eggs. Place them in a large bowl and pour the vinegar mixture and the reserved beets over them. Refrigerate for at least two days, gently turning several times to keep the eggs coated evenly.

To serve: Drain the mixture. Place beets on a large platter, cover with the onion rings. Slice the eggs in half long ways and place on top of the beets and onions. Serve cool.

It's nice to be able to make it two days ahead of your event, so it's ready to go when you are!

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