How to Make Quick Pickled Cucumbers Asian

Quick Pickled Eggs And Beets

Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.

Recipe Summary Quick Pickled Eggs And Beets

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Ingredients | Quick Pickled Cucumbers Asian

8 eggs

1 (15 ounce) can sliced beets with liquid

½ cup white vinegar

½ cup white sugar

½ cup water

½ teaspoon ground cinnamon (Optional)

Directions

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.

This might stain a plastic container, but don't pickle the eggs in a metal container, or they will become slimy.

Info | Quick Pickled Cucumbers Asian

prep: 10 mins cook: 20 mins additional: 4 hrs total: 4 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Quick Pickled Eggs And Beets

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