Mary Beths Pickled Beets And Eggs Recipe

Mary Beths Pickled Beets And Eggs Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 cup: White vinegar,
2 cup: Water,
2 tbsp: Salt,
2 tbsp: Sugar,
5: Whole cloves,
1/2 tsp: Cinnamon,
10: Whole garlic cloves,
Smashed,
1/2 lbs: Thinly sliced onions,
1 lbs: Beets, roasted, peeled and
Cut 1/2-inch thick,
6: Hard-boiled eggs,

Directions:

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.

ESSENCE OF EMERIL SHOW #EE2177


Source from luhu.jp