Ingredients
8 large eggs
1 (15 oz) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let stand for 10–12 minutes.
- Remove eggs, cool under cold water, and peel. Place peeled eggs in a glass or plastic container (avoid metal).
- In a saucepan, combine beets with liquid, vinegar, sugar, water, and cinnamon. Bring to a boil and stir until sugar dissolves.
- Pour the hot beet mixture over the eggs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for deeper color and flavor.
- Serve chilled and enjoy. Eggs will keep for up to 2 weeks in the refrigerator.
Notes
- For a deeper purple color, let the eggs pickle for 3–4 days before serving.
- Do not use metal containers for pickling, as it can cause eggs to become slimy.
- Add sliced onions, garlic, or cloves for extra flavor.
- Try using fresh roasted beets instead of canned for a more homemade touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 egg
- Calories: 137
- Sugar: 17g
- Fat: 5g
- Carbohydrates: 17g
- Protein: 7g
