Allie And Etell's Pickled Eggs And Beets
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Allie And Etell's Pickled Eggs And Beets
  Eggs    Beets  
Last updated 6/12/2012 1:03:31 AM. Recipe ID 27522. Report a problem with this recipe.
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      Title: Allie and etell's pickled eggs and beets
 Categories: None
      Yield: 1 Servings
 
      1 lb Trimmed unpeeled beets
      7 lg Eggs
  1 1/4 c  White vinegar (this is what
           -recipe says--personally I
           -think it needs more)
    1/2 c  Chopped onion
    1/2 ts Minced garlic
      1 ts Salt
      1 ts Sugar
    1/2 ts Ground cayenne
 
  This recipe comes from the well know culinary family of Chef Paul
  Prudhomme of New Orleans. I got it from one of his cookbooks.
  
  *NOTE: If you prefer less vinegary taste, increase amount of sugar,
  but don't decrease or dilute vinegar.
  
  Cover beets with water. Boil until tender (about 25 minutes). Drain
  and cover with cool water. Set aside. Boil eggs in covered pan about
  5 minutes. Remove from heat and let sit 15 min. This keeps egg yolks
  from having green color. Peel--set aside. In 1 qt. sauce pan, combine
  vinegar, onions and garlic. Bring to a boil. Remove and strain
  vinegar into a bowl. Return vinegar to pan reserving onions etc.
  seperately.
  
  In a jar place 4 eggs. After beets are cool enough to handle, peel and
  slice 1/4 inch thick. Place half of the beet slices over the 4 eggs,
  then half of the strained garlic and onion. Then layer again with
  remaining ingredients.
  




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Recipe ID 27522 (Apr 03, 2005)

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