Quick Pickled Eggs and Beets recipe

8 servings

8 eggs

1 (15 ounce) can sliced beets with liquid

1/2 cup white vinegar

1/2 cup white sugar

1/2 cup water

1/2 teaspoon ground cinnamon (optional)

Place egg in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, and peel.

Place eggs in a glass or plastic container.

In a saucepan, combine beets, vinegar, sugar, water and cinnamon.

Bring to a boil, and stir until sugar is dissolved.

Pour over eggs.

Cover, and chill for 4 hours or overnight.