Pickled Eggs and Beets
Ingredients
- 1 can (1 pound) sliced beets
- 1 cup cider vinegar
- 1/2 cup firmly packed light brown sugar
- 6 whole cloves
- 1 stick cinnamon
- 6 eggs (hard-boiled and shelled)
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.
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