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Mary Beth's Pickled Beets And Eggs

Serves: 1 people

Recipe Ingredients

1 cup 237mlWhite vinegar
2 cups 474mlWater
2 tablespoons 30mlSalt
2 tablespoons 30mlSugar
5   Whole cloves
1/2 teaspoon 2.5mlCinnamon
10   Garlic cloves - smashed
1/2 lb 227g / 8ozThinly-sliced onions
1 lb 454g / 16ozBeets - 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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