Home » » Pickled Red Beet Eggs

Pickled Red Beet Eggs

Amie Saphore Felty‎

Pickled Red Beet Eggs

8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar
1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional)

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.

In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for at least 3 - 4 days to allow liquid to saturate eggs for optimum flavor.
Share this Post Share to Facebook Share to Twitter Email This Pin This Share Stumble


Post a Comment

Note: Only a member of this blog may post a comment.

Copyright © 2014. Food Gasms Recipes - All Rights Reserved | Designed by OddThemes Protection Status