Pickled Eggs And Beets

Recipe Ingredients

1 lb	454g / 16oz	Red beets - stems and
		Leaves removed
1 cup	237ml	Apple cider vinegar
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 teaspoon	2.5ml	Whole black peppercorns
1/8 teaspoon	0.6ml	Pickling spice
6 teaspoons	30ml	Hard-boiled eggs - peeled (large)
1 teaspoon	5ml	Yellow onion - peeled, sliced (small)
2		Garlic cloves - peeled, smashed
		Fresh dill sprigs - for garnish
		Sliced French bread - as an accompaniment

Recipe Instructions

Preheat the oven to 350 degrees.

Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.

In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop.

Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.

To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E83) - from the TV FOOD NETWORK

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