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Pickled Eggs with Beets




Source of Recipe


Lynda McCormick


List of Ingredients




10 hard-boiled eggs, shelled (10 to 12 eggs)
2 cans beets, canned (16 oz ea)drained, but reserve liquid (sliced or whole beets)
1 1/2 cups sugar
3/4 cup vinegar
2 cinnamon sticks, optional

Recipe



Drain beets, reserving liquid in a saucepan. Place beets and peeled eggs into a large wide mouth glass jar (2 jars can be used) or bowl.

Add sugar, vinegar and optional cinnamon sticks to reserved beet juice in pan. Heat to boiling, stirring constantly. Pour hot liquid over beets and eggs; cool. Cover and refrigerate at least 8 hours. About 3 cups beets and 8 to 10 eggs.