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Pickled Eggs


"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!"
Original recipe yield: 6 eggs.
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
6

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.