Pickled Eggs and Beets

Beets give color to the eggs, of course. Though pickled, they remind us of decorated Easter eggs. These eggs are delicious with cold meats.

• 12 hard-boiled eggs
• 4 cups cooked beets, sliced
• 1 1/2 cup white vinegar
• 2 teaspoons kosher salt
• 1 onion, sliced
• 1 1/2 cup granulated sugar
• 1 teaspoon whole cloves
• 1 teaspoon mustard seed
• 1 teaspoon black pepper seeds

METHOD

Peel eggs and discard shells. Place with beets in large glass or other non-reactive bowl.

Combine vinegar, salt, onion, sugar, cloves, mustard seed and pepper seed in saucepan and bring to a boil. When boiling, lower heat to simmer and cook, stirring, until sugar dissolves. Remove from heat for 3 minutes.

Pour ingredients over eggs and beets while hot, but not scalding. When cool, pour into airtight containers, and store in refrigerator overnight.

recipe from www.inmamaskitchen.com

Contributor: Elisa Penn

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