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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 1 lb Trimmed unpeeled beets
- 7 lrg Large eggs
- 1 1/4 c. White vinegar (this is what recipe says-personally I think it needs more)
- 1/2 c. Minced onion
- 1/2 tsp Chopped garlic
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Grnd cayenne
Method
- Of New Orleans.
- I got it from one of his cookbooks.
- *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.
- Cover beets with water.
- Boil till tender (about 25 min).
- Drain and cover with cold water.
- Set aside.
- Boil Large eggs in covered pan about 5 min.
- Remove from heat and let sit 15 minutes.
- This keeps egg yolks from having green color.
- Peel-set aside.
- In 1 quart.
- 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 Large eggs.
- After beets are cold sufficient to handle, peel and slice 1/4 inch thick.
- Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion.
- Then layer again with remaining ingredients.
