Pennsylvania pickled beets and eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Sliced beets; drained, liquid |
| ; reserved (16-ounce) | ||
| ½ | cup | Sugar |
| ½ | cup | Cider vinegar |
| 6 | Whole black peppercorns | |
| 6 | Whole allspice berries | |
| 6 | Hard-boiled eggs; shelled | |
| 1 | small | Onion; sliced |
Directions
Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.) Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve. 6 appetizer servings.
Bon Appetit August 1994
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