Quick Pickled Eggs and Beets

Quick Pickled Eggs and Beets
  • 8 eggs
  • 1 (15 ounce) can sliced beets with liquid
  • 1/2 cup white vinegar
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/2 teaspoon ground cinnamon (optional)


  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.
  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.

05/14/2018
Quick Pickled Eggs and Beets, recipe PT15M PT1H 5 455 calories

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