Quick Pickled Eggs And Beets - cooking recipe

Ingredients

8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar
1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional)

Preparation

Place egg 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.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.