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Quick Pickled Eggs and Beets
Quick Pickled Eggs and Beets
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Vibrant beet pickled eggs: Easy, colorful, tangy snack perfect for brunch.
Ingredients:
  • 8 large eggs
  • 1 (15 ounce) can sliced beets with liquid
  • 0.5 cup white vinegar
  • 0.5 cup white sugar
  • 0.5 cup water
  • 0.5 teaspoon ground cinnamon
Instructions:
  • 1. In a saucepan, gently nestle the eggs and cover them completely with cold water. Bring the water to a boil, then promptly take it off the heat. Let the eggs sit in the hot water for 10 to 12 minutes. Afterward, remove the eggs from the water, allow them to cool, and gently peel off the shells. Transfer the peeled eggs to a glass or plastic container.
  • In a saucepan, mix together the beets, vinegar, sugar, water, and cinnamon. Bring to a boil, stirring until the sugar is dissolved. Pour the mixture over the eggs.
  • Refrigerate for 4 hours to overnight until completely chilled.

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