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(I use an empty glass gallon mayonnaise jar.) Open each can of beets and pour over top of eggs. In a medium saucepan, heat vinegar, water, sugar and salt. Bring to boil and simmer for 3 minutes.

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Pack sliced beets into a mason jar and pour over the pickling liquid. Place the lid on the jar. Allow the beets to pickle for at least a few hours, ideally for 1-2 days, stored in refrigerator.

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