Medium Dinner

Pickled Eggs

Name: Pickled Eggs
Prep time: 17 min
Cook time: 29 min
Total time: 46 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

46 min

17m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

41 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Eggs Vegan Gluten-Free Nut-Free asian filipino sweet savory sugary european halal kosher sour drink russian

This pickled egg recipe is one that my dad has made for years. They take 5 days to be ready to eat, but they are well worth the wait!

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

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

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