Pickled Eggs

Ingredients

• 1 can red beets , 15 ounce
• 0.5 cups white vinegar
• 0.5 cups cold water
• 0.25 cups brown sugar
• 1 small cinnamon stick
• 4 whole cloves
• 0.5 teaspoons salt
• 6 hard-cooked eggs , peeled

Instructions

1. 1

   Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.

2. 2

   Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.

3. 3

   Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.