Pickled Eggs

This pickled egg recipe uses beets, brown sugar, vinegar, cloves, and cinnamon. The mixture is pickled for 5 days before the eggs are ready to eat.

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

Ingredients

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

Recipe Instructions

Step 1

Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.

Step 2

Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.

Step 3

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