photograph by Matt Hulsman

2 dozen eggs, hard-boiled
1 cup beets, sliced thin and boiled until tender; reserve beet juice
1 pint white vinegar
1½ heaping teaspoons salt
10 heaping tablespoons sugar
1 teaspoon red food coloring

Boil and peel eggs. Fill measuring cup with sliced beets, then add beet juice to fill cup. Pour beets and juice into small glass bowl, and add vinegar, salt, sugar, and red food coloring. Stir to combine, and pour over the peeled eggs in a glass jar with a lid. Keep refrigerated until ready to eat (beet juice stains plastic containers). Prepare this recipe at least 4 days before eating, but a week or two is even better. To help eggs peel easily, add about 2 tablespoons salt to the water when cooking them. When they are cooked, pour off the hot water, tap each egg to break the shell, then fill pan with cool water. Remove eggs from the water as you peel them.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.