Quick Pickled Eggs and Beets
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Quick Pickled Eggs and Beets

1. Eggs - 8 large
2. Sliced beets with liquid - 1 (15 ounce) can
3. White vinegar - ½ cup
4. White sugar - ½ cup
5. Water - ½ cup
6. Ground cinnamon (Optional) - ½ teaspoon

How to cook deliciously - Quick Pickled Eggs and Beets

1. Stage

Place eggs 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. Stage

Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.

3. Stage

Cover and chill for 4 hours to overnight. Chef Mo