Pennsylvania Pickled Beets and Eggs
- Preparing Time: -
- Total Time: -
- Served Person: 6 appetizer servings
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 6 whole black peppercorns
- 6 whole allspice berries
- Carbohydrate 25 g(8%)
- Cholesterol 149 mg(50%)
- Fat 4 g(7%)
- Fiber 2 g(6%)
- Protein 6 g(12%)
- Saturated Fat 1 g(7%)
- Sodium 161 mg(7%)
- Calories 164
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.
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.
