Allie And Etell's Pickled Eggs And Beets Recipe

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   Of New Orleans.

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   I got it from one of his cookbooks.

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   *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.

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   Cover beets with water.

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   Boil till tender (about 25 min).

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   Drain and cover with cold water.

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   Set aside.

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   Boil Large eggs in covered pan about 5 min.

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   Remove from heat and let sit 15 minutes.

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    This keeps egg yolks from having green color.

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    Peel-set aside.

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    In 1 quart.

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    sauce pan, combine vinegar, onions and garlic.

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    Bring to a boil.

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    Remove and strain vinegar into a bowl.

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    Return vinegar to pan reserving onions etc.

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    seperately.

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    In a jar place 4 Large eggs.

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    After beets are cold sufficient to handle, peel and slice 1/4 inch thick.

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    Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion.

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    Then layer again with remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.