Quick Pickled Eggs and Beets
Beet pickled eggs are easy and simple to make. You can double the recipe for larger gatherings. This is my late grandmother's recipe, and everyone loves it. Will keep in the fridge for up to 2 weeks.
eggs
8
large
sliced beets with liquid
1
(15 ounce) can
white vinegar
½
cup
white sugar
½
cup
water
½
cup
ground cinnamon (Optional)
½
teaspoon
 Place eggs 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.
  Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.
  Cover and chill for 4 hours to overnight.
