Quick Pickled Eggs and Beets
Description
Beet pickled eggs are tangy, sweet protein-packed snacks with a gorgeous color that are great for brunch and easy to make with basic pantry staples.
Ingredients
•
8 large 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
Directions
1
Gather the ingredients.
2
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.
3
Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.