Pretty in Pink – Pickled Eggs



  • 1 can (16 oz.) sliced beets
  • 1 3/4 cups white vinegar
  • 1 cup sugar
  • 1 1/2 tablespoons whole allspice
  • 1 stick cinnamon, halved
  • 2 dozen Hard-Steamed Eggs, peeled


  1. Drain beets, reserving juice. Set beets aside for another use.
  2. In medium saucepan, combine reserved beet juice, white vinegar, sugar, allspice and cinnamon.
  3. Bring to boiling, stirring until sugar is dissolved.
  4. Reduce heat and simmer 5 minutes.
  5. Arrange eggs in 1-quart jar with tight-fitting lid…TIGHT being the operative word do not want this bright pick juice to leak.
  6. Pour hot mixture over eggs. Cover tightly.
  7. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks.
  8. After opening, refrigerate and use within 1 week.

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