Quick Pickled Eggs and Beets

Beet pickled eggs are tangy, sweet protein-packed snacks with a gorgeous color that are great for brunch and easy to make with basic pantry staples.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 137 Calories

Ingredients

• 8 large eggs
• 1 (15 ounce) can sliced beets with liquid
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.5 cup water
• 0.5 cup white vinegar

Recipe Instructions

Step 1

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.

Step 2

Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.

Step 3

Cover and chill for 4 hours to overnight.