Pickled Eggs

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 131 Calories

Ingredients

• ½ teaspoon salt
• ½ cup cold water
• ¼ cup brown sugar
• 4 whole cloves
• 1 small cinnamon stick
• 6 hard-cooked eggs
• 1 (15 ounce) can red beets
• ½ cup white vinegar

Recipe Instructions

Step 1

Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

Step 2

Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

Step 3

Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.