Pickled Beets and Eggs Recipe

Appetizer

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More Appetizer Recipes

Ingredients:

1 cup white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
5 whole cloves
1/2 teaspoon cinnamon
10 hwole garlic cloves, smashed
1/2 lb. thinly sliced onions
1 pound beets, roasted, peeled and cut 1/2 inch thick (or substitute canned beets, if fresh are unavailable)
6 hard-boiled eggs, peeled

Directions:

Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil and 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 airtight container and refrigerate overnight.

For a small batch ... these will only last about 1 week.

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Submitted 6/13/05.
Source: http://www.foodtv.com
Submitted By: Elaine Olson
eo1026@aol.com
Pickled Beets and Eggs


Le Creuset 14-1/4-Inch Cast Iron Wok with Glass Lid