Crimson Beet Pickled Eggs

Name: Crimson Beet Pickled Eggs
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 8 large eggs; 1 can (425g) sliced beets with liquid; 125 ml white vinegar; 125 g white sugar; 125 ml water; 2.5 ml ground cinnamon

These tangy and sweet pickled eggs are a protein-packed delight with a beautiful crimson color, perfect for snacking or brunch. They're easy to whip up using just a few pantry essentials.

4 hr 30 min

easy

8 servings

137kcal

calories

17g

carbohydrates

fat

fiber

protein

174mg

sodium

16g

sugar

Appetizer Snack American

Ingredients

8 large eggs

1 can (425g) sliced beets with liquid

125 ml white vinegar

125 g white sugar

125 ml water

2.5 ml ground cinnamon

Directions

Step 1

Begin by boiling the eggs in a saucepan filled with cold water. Once the water comes to a boil, remove the pan from the heat and let the eggs sit in the hot water for 10 to 12 minutes. Then, remove the eggs from the hot water, let them cool, and peel them. Place the peeled eggs in a glass or plastic container.

Step 2

In a saucepan, combine the beets, vinegar, sugar, water, and cinnamon. Bring the mixture to a boil, stirring until the sugar is fully dissolved. Pour the hot mixture over the eggs. Cover the container and refrigerate for at least 4 hours, or overnight for best results.