Quick Pickled Eggs and Beets
Ingredients
- 8 large eggs
- 1 (15 ounce) can sliced beets with liquid
- ½ cup white vinegar
- ½ cup white sugar
- ½ cup water
- ½ teaspoon ground cinnamon (Optional)
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Instructions
- Gather the ingredients.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.
Source
Original recipe: View Original