Beet-Pickled Eggs


Items Needed:

  • 1 can (16 ounces) sliced beets
  • 1 3/4 cup distilled vinegar
  • 1 cup sugar
  • 1 1/2 tablespoons whole allspice
  • 1 stick cinnamon, halved
  • 8 hard-cooked eggs

    Drain beets, reserving juice. Set beets aside for another use.
    In medium saucepan, stir together reserved beet juice, vinegar, sugar and spices. Bring to boiling, stirring until sugar is dissolved.
    Reduce heat and simmer 5 minutes.

    Arrange eggs in 1-quart jar with tight-fitting lid.
    Pour hot mixture over eggs. Cover tightly.
    Allow to cool at room termperature 1 hour. Refrigerate to blend flavors at least several hours or up to several weeks.


    You can vary the flavor by subsituting pickle juice, pineapple juice, apple juice, or cider for the beet juice.


    Enjoy!



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