Quick Pickled Eggs and Beets


  • 8eggs
  • 1 (15 ounce) can sliced beets with liquid
  • ½ cup white vinegar
  • ½ cup white sugar
  • ½ cup water
  • ½ teaspoon ground cinnamon(Optional)
  • Directions

  • Step 1

    Place egg 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.


  • Step 2

    In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

  • Editor's Note

    This might stain a plastic container, but don’t pickle the eggs in a metal container, or they will become slimy.

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