- 8 Martin’s eggs
- 1 (15ounce) can sliced red beets w/ liquid
- ½ cup white vinegar
- ½ cup white sugar
- ½ cup water
- ½ teaspoon cinnamon (optional)
1. Place eggs 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 15 minutes. Remove from hot water, cool, and gently crack eggshell, but do not 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 dissolves. Pour over eggs. Cover, and chill for 4 days. Peel when ready to serve and the eggs will have a beautiful marbled design from the red beets. Enjoy serving your decorative eggs.