Description
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!
Ingredients
- 1 (15 ounce) can red beets
- ¼ cup brown sugar
- ½ cup white vinegar
- ½ cup cold water
- ½ teaspoon salt
- 4 whole cloves
- 1 small cinnamon stick
- 6 hard-cooked eggs
Instructions
- 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.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6