Pennsylvania Pickled Beets And Eggs Recipe

Free Recipe Pennsylvania Pickled Beets And Eggs

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Pennsylvania Pickled Beets And Eggs Recipe

1 cn Sliced beets; drained,
-liquid
; reserved (16-ounce)
1/2 c Sugar
1/2 c Cider vinegar
6 Whole black peppercorns
6 Whole allspice berries
6 Hard-boiled eggs; shelled
1 sm Onion; sliced

Pennsylvania Pickled Beets And Eggs Preparation

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. 6 appetizer servings. Bon Appetit August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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