Quick Pickled Eggs and Beets
Recipe By:Cathy Swanson
“Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother’s recipe and everyone loves it. Will keep in fridge for up to 2 weeks.”
- 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)
- 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.
- 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.