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*Ingredients*
*Recipe*
Fill a large saucepan with water just over half way. Place it on the stove and bring it to a boil. Add the peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot.
Sink the hard-boiled eggs in this liquid and let it simmer a few minutes.
Put the eggs and beetroot in a jar, pour over the hot liquid, cover with a lid and let it rest for 1 hour.
Halve the red-colored pickled eggs and serve them with sweet beetroot.
Garnish the beetroot with cream cheese.
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