Mary beth's pickled beets & eggs

Yield: 1 servings

Measure Ingredient
1.00 cup white vinegar
2.00 cup water
2.00 tablespoon salt
2.00 tablespoon sugar
5.00 \N whole cloves
½ teaspoon cinnamon
10.00 \N garlic cloves; smashed
½ pounds thinly-sliced onions
1.00 pounds beets; roasted, peeled
1 \N ; and cut 1/2 thick
6.00 \N hard-boiled eggs

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@...


Recipe by: Emeril Lagasse

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