Quick Pickled Eggs and Beets recipe
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- 8 eggs 1 (15 ounce) can sliced beets with liquid ½ cup white vinegar ½ cup white sugar ½ cup water ½ teaspoon ground cinnamon
Nutrition Info
- 137 caloriescarbohydrate: 16.8 gcholesterol: 186 mgfat: 5 gfiber: 1 gprotein: 6.8 gsaturatedFat: 1.6 gservingSize: -sodium: 173.6 mgsugar: 15.8 gtransFat: : -unsaturatedFat: : -
Directions Quick Pickled Eggs and Beets
Directions
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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.
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.