Quick Pickled Eggs and Beets

          

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.

Original recipe makes 8 servings

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

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    4 hrs 30 mins

Directions

  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.

Nutrition

Calories: 137 kcal
Carbohydrates: 16.8 g
Cholesterol: 212 mg
Fat: 5 g
Fiber: 1 g
Protein: 6.8 g
Sodium: 174 mg

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