Pickled Eggs with Beets

1. 1

   Pour the liquid from the canned beets into a medium non-reactive metal saucepan.

2. 2

   Place the beets aside for later.

3. 3

   Add the vinegar, water, brown sugar, salt, peppercorns, and cinnamon stick into the saucepan, bring to a boil over high heat, and continue to cook for 5 minutes.

4. 4

   Remove from heat, and allow to cool for at least one hour.

5. 5

   Use a spoon to remove and discard the peppercorns and cinnamon stick.

6. 6

   Place the beets and eggs in a large glass container that has an airtight lid, and cover with the cooled beet juice mixture.

7. 7

   Refrigerate for at least 5 days before eating.

8. 8

   Notes: 1.

9. 9

   If you do not have a large glass bowl with an airtight lid, layer the eggs and beets in 2 to 3 large mason jars and then cover with the cooled beet juice mixture.

10. 10

    You do not want your entire fridge smelling of hard-boiled eggs.

11. 11

    2.

12. 12

    Cut in half to serve, and sprinkle with a bit of salt and pepper.

13. 13

    Or cut up the beets and use them as a salad topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.