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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
1/4 cup brown sugar |
1/2 cup white vinegar |
1/2 cup cold water |
1/2 teaspoon salt |
4 whole cloves |
1 small cinnamon stick |
6 hard-cooked eggs |
Directions:
1. 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.
2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
3. 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.
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