Mary Beth's Pickled Beets And Eggs

Recipe Ingredients

1 cup	237ml	White vinegar
2 cups	474ml	Water
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Sugar
5		Whole cloves
1/2 teaspoon	2.5ml	Cinnamon
10		Garlic cloves - smashed
1/2 lb	227g / 8oz	Thinly-sliced onions
1 lb	454g / 16oz	Beets - roasted, peeled and cut 1/2" thick
6		Hard-boiled eggs

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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