Quick Pickled Eggs and Beets

Recipe View 1 mins Gather all your ingredients for a smooth and efficient cooking process.

Recipe View 12 mins Gently place eggs in a saucepan and cover completely with cold water. (1 minute)

Recipe View 5 mins Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat source. Cover the pan tightly and allow the eggs to stand in the hot water for precisely 10 to 12 minutes. (12 minutes)

Recipe View 10 mins After the allotted time, carefully remove the eggs from the hot water and transfer them to an ice bath to cool rapidly. (5 minutes)

Recipe View 2 mins Once cooled, peel the eggs gently and place them in a clean glass or plastic container, ensuring they fit snugly. (10 minutes)

Recipe View 5 mins In a separate saucepan, combine the sliced beets (with their liquid), white vinegar, white sugar, water, and ground cinnamon. (2 minutes)

Recipe View 1 mins Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. (5 minutes)

Recipe View 4 hrs Carefully pour the hot beet mixture over the peeled eggs, ensuring they are fully submerged. (1 minute)

Recipe View Cover the container tightly and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggs to fully absorb the vibrant color. (240 minutes)