You will adore these Quick Pickled Eggs and Beets. They are super simple to make and they taste really delicious. These are the perfect accompaniment to a summer picnic. Double the recipe for a larger batch! These pickled eggs and beets will keep in a jar for up to 2 weeks.
Start by cooking eggs, and once cool, peel and place in a glass or plastic container. Combine beets with vinegar, sugar, water, and cinnamon in a saucepan and boil, while stirring until the sugar is dissolved. Pour the pickling liquid over the eggs. Cover and chill for 4 hours or overnight before serving.
To make Quick Pickled Eggs and Beets, you will need the following ingredients:
Place 8 eggs in a saucepan and cover with cold water. Bring the water to a boil. Once boiling, remove immediately from the heat. Cover the saucepan and let the eggs stand in hot water for 10-12 minutes.
Remove the eggs from the hot water. Cool and peel. Place the shelled eggs in a glass or plastic container and set aside.
Combine 1 can of sliced beets and their liquid with ½ a cup of white vinegar, ½ a cup of white sugar, ½ a cup water and ½ a teaspoon of ground cinnamon. Bring to a boil and stir until the sugar is completely dissolved.
Pour the pickling liquid over the eggs. Cover and chill for 4 hours or overnight.
Serve or store in the refrigerator for up to 2 weeks.
These Quick Pickled Eggs and Beets are a perfect addition to a summer picnic or cookout. Try this recipe soon and please come back and leave a comment below with your thoughts.
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