Recipe - Allie And Etells Pickled Eggs And Beets

1 pound Trimmed unpeeled beets
7 lg Eggs
1 One fourth cup White vinegar (this is what
recipe sayspersonally I
think it needs more)
One half cup Chopped onion
One half teaspoon Minced garlic
1 teaspoon Salt
1 teaspoon Sugar
One half teaspoon 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. Peelset 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 One fourth 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.

Posted to EATL Digest by MiKicks@AOL.COM on Jul 7, 1997