Allie and etell's pickled eggs and beets

Yield: 1 Servings

Measure Ingredient
1 pounds Trimmed unpeeled beets
7 larges Eggs
1¼ cup White vinegar (this is what recipe says--personally I think it needs more)
½ cup Chopped onion
½ teaspoon Minced garlic
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Ground cayenne

This recipe comes from the well know culinary family of Chef Paul Prudhomme of New Orleans. I got it from one of his cookbooks.

*NOTE: If you prefer less vinegary taste, increase amount of sugar, but don't decrease or dilute vinegar.

Cover beets with water. Boil until tender (about 25 minutes). Drain and cover with cool water. Set aside. Boil eggs in covered pan about 5 minutes.

Remove from heat and let sit 15 min. This keeps egg yolks from having green color. Peel--set aside. In 1 qt. sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. seperately.

In a jar place 4 eggs. After beets are cool enough to handle, peel and slice ¼ inch thick. Place half of the beet slices over the 4 eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.

Posted to EAT-L Digest by MiKicks@... on Jul 7, 1997

Similar recipes