Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | White vinegar |
| 2 cups | Water |
| 2 tablespoons | Salt |
| 2 tablespoons | Sugar |
| 5 \N | Whole cloves |
| ½ teaspoon | Cinnamon |
| 10 \N | Whole garlic cloves, |
| \N \N | Smashed |
| ½ pounds | Thinly sliced onions |
| 1 pounds | Beets, roasted, peeled and |
| \N \N | Cut 1/2-inch thick |
| 6 \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.
ESSENCE OF EMERIL SHOW #EE2177