Easy Pickled Eggs with Beets Recipe

Name: Easy Pickled Eggs with Beets Recipe
Total time: 4 hrs 30 mins
Ingredients: 8 large eggs; 1 (15 ounce) can sliced beets with liquid; 0.5 cup white vinegar; 0.5 cup white sugar; 0.5 cup water; 0.5 teaspoon ground cinnamon

Enjoy these delicious and easy-to-make beet pickled eggs! This is my grandmother's beloved recipe, and it's always a hit. Feel free to double the recipe for parties and gatherings. The pickled eggs will last up to 2 weeks in the refrigerator.

Total time4 hrs 30 mins
Prep time10 mins
Cook time20 mins
Yield8

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Servings

Ingredients

8 large eggs
1 (15 ounce) can sliced beets with liquid
0.5 cup white vinegar
0.5 cup white sugar
0.5 cup water
0.5 teaspoon ground cinnamon

Instructions

Assemble all the necessary ingredients.
Put the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately take the pan off the heat. Cover the pan and let the eggs sit in the hot water for 10 to 12 minutes. After that, remove the eggs from the hot water, let them cool down, and peel them. Place the peeled eggs in a glass or plastic container.
In a saucepan, mix together the beets, vinegar, sugar, water, and cinnamon. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Then, pour the mixture over the eggs. Cover the container and refrigerate for at least 4 hours, or preferably overnight.

Nutrition

Calories: 137 kcal
Fat Content: 5 g
Fiber Content: 1 g
Sugar Content: 16 g
Sodium Content: 174 mg
Protein Content: 7 g
Cholesterol Content: 186 mg
Carbohydrate Content: 17 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g