Pennsylvania Pickled Beets And Eggs - Bon Appetit Recipe
Yield: 6 appetizerRecipe by luhu.jp
Ingredients:
1 can: , (16-oz) sliced beets, drained, liquid reserved
1/2 cup: Sugar,
1/2 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 &
Source from luhu.jp
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 &
Source from luhu.jp