Pickled Eggs And Beets

Recipe Ingredients

1 lb	454g / 16oz	Beets - canned, sliced
1 cup	237ml	Cider vinegar
1/2 cup	80g / 2.8oz	Light brown sugar - firmly packed
6		Whole cloves
1		Cinnamon
6		Hard-boiled eggs - shelled

Recipe Instructions

Drain beets, reserving 1 cup of liquid, cover and refrigerate.

Pour beet juice into small saucepan and add vinegar, sugar, cloves and cinnamon. Boil gently for 10 minutes, then strain.

Place eggs in a wide-top 1 1/2 pint jar and pour hot beet juice mixture over them. Place several beet slices over eggs to keep them submerged. Cover and refrigerate overnight (or longer).

Remove eggs and beets and serve.

Source:
[email protected] (Christi Wilson)

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