Quick Pickled Eggs and Beets

“Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother’s recipe and everyone loves it. Will keep in fridge for up to 2 weeks.”

Ingredients:

8

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

(optional)

Directions:

Give Show egg in a saucepan and cover with cold water. Bring water to a boil and remove from heat immediately. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water , cool, and peel . The eggs in a glass or plastic container.

In a saucepan , combine beets, vinegar, sugar, water and cinnamon. Bring to a boil , and stir until the sugar has dissolved . Pour over eggs. Cover, and chill for 4 hours or overnight .

Quick Pickled Eggs and Beets

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