Pickled Eggs
Description
This pickled egg recipe uses beets, brown sugar, vinegar, cloves, and cinnamon. The mixture is pickled for 5 days before the eggs are ready to eat.
Ingredients
•
1 (15 ounce) can red beets
•
1/2 cup white vinegar
•
1/2 cup cold water
•
1/4 cup brown sugar
•
1 small cinnamon stick
•
4 whole cloves
•
1/2 teaspoon salt
•
6 hard-cooked eggs
Directions
1
Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
2
Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
3
Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.