Mary beth's pickled beets & eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | white vinegar |
| 2.00 | cup | water |
| 2.00 | tablespoon | salt |
| 2.00 | tablespoon | sugar |
| 5.00 | whole cloves | |
| ½ | teaspoon | cinnamon |
| 10.00 | garlic cloves; smashed | |
| ½ | pounds | thinly-sliced onions |
| 1.00 | pounds | beets; roasted, peeled |
| 1 | ; and cut 1/2 thick | |
| 6.00 | hard-boiled eggs | |
Directions
Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic.
Bring to a boil, cook for 3 minutes. Add the onions and the beets.
Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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