- 8 Eggs
- 1 (15-oz) can Beetssliced beets with liquid
- ½ cup White vinegar
- ½ cup Sugarwhite
- ½ cup Water
- ½ tsp Cinnamonoptional
Quick Pickled Eggs and Beets
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:
Steps to make Quick Pickled Eggs and Beets
1 | Cook eggs | 12 |
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. | ||
2 | Peel cooked eggs | 10 |
Remove the eggs from the hot water. Cool and peel. Place the shelled eggs in a glass or plastic container and set aside. | ||
3 | Prepare pickling liquid | 5 |
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. | ||
4 | Pickle eggs | 4 h |
Pour the pickling liquid over the eggs. Cover and chill for 4 hours or overnight. | ||
5 | Serve | |
Serve or store in the refrigerator for up to 2 weeks. | ||
Recipe Reviews
A great idea for Holiday appetizers. Thanks for sharing!
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