Quick Pickled Eggs and Beets
Recipe by Cathy Swanson from allrecipes.com
Appetizer,Snack 5 Hr. 30 Mins.
Ingredients
8
8 servings
- •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
- 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.
Nutritional Facts
Per 8 servings
- Calories: 137
- Carbohydrate: 17g
- Fat: 5g
- Fiber: 1g
- Protein: 7g
- Sugar: 16g
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