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Quick Pickled Eggs and Beets

  • 8servings
  • 20minutes
  • 132calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E
MineralsFluorine, Manganese, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 1 (15 ounce) can sliced beets with liquid

  3. 1/2 cup white vinegar

  4. 1/2 cup white sugar

  5. 1/2 cup water

  6. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  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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