Super yummy cinnamon and beet pickled eggs
|Categories:||Eggs, Other Appetizers, Other Snacks, Quick & Easy, For Kids, Vegetarian, Healthy|
|Keywords:||eggs, cinnamon, Beet, pickled|
|Serves:||half dozen eggs|
|6||hard boiled eggs peeled|
|1/2 c||apple cider vinegar|
|1/2 c||unsweetened apple juice|
|1 can(s)||beets plus the juice|
|1||orange zested and juiced|
|1||cinnamon stick or 2 tsp ground cinnamon|
|1/2 tsp||ground clove|
|1/4 c||sliced red onions|
Pinched by ratlvr67, and 83 more.
- Grocery List
DirectionsHave your 3 cup sterilized canning jar ready. Add already cooked and peeled hard boiled eggs. Get your beets in the jar I just use half of the can.In a sauce pan add water, sugar ,apple juice,orange juice, zest, ground clove, cinnamon stick, vinegar and onions. Empty the beet juice from the can into the pot and simmer until sugar dissolves and onions start to become soft. Pour hot broth over the eggs and put a lid on the jar. Let the jar cool down for 10-15 minutes. Put in fridge over night or up to 7 days depending how well you like your eggs pickled.