Pennsylvania pickled beets and eggs - bon appetit
6 appetizer
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | (16-oz) sliced beets, drained, liquid reserved |
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. Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>
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