Quick Pickled Eggs and Beets

By LynnWelch

Ingredients

• 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)

Preparation

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.

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.