QUICK PICKLED EGGS AND BEETS RECIPE | ALLRECIPES
Provided by: Cathy Swanson
Categories: Pickled Eggs
Total time: 4 hours 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|8 large eggs|
|1 (15 ounce) can sliced beets with liquid|
|½ cup white vinegar|
|½ cup white sugar|
|½ cup water|
|½ teaspoon ground cinnamon|
- 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.
- 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.
Calories 137 calories, CarbohydrateContent 16.8 g, CholesterolContent 186 mg, FatContent 5 g, FiberContent 1 g, ProteinContent 6.8 g, SaturatedFatContent 1.6 g, SodiumContent 173.6 mg, SugarContent 15.8 g