Quick Pickled Eggs and Beets Recipe

Quick Pickled Eggs and Beets Recipes

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 4 hrs 30 mins 


Original recipe makes 8 servings
  •  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.

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