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Quick Pickled Eggs and Beets

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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
INSTRUCTIONS
    1. 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.
    2. 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.