Pickled Beets and Purple Eggs

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Book Description

Over 350 step-by-step, how-to-do-it and how-to-serve-it photographs clearly illustrate Janet Ballantyne's creative cooking techniques as well as standard methods for blanching, parboiling, sautŽing, and stir frying. Tips for saving time in the preparation of meals, cleaning vegetables more easily, and even utilizing vegetables that are slightly gone by, are also included.

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Joy of Gardening Cookbook

Authors: Janet Ballantyne

Date: January 1994

ISBN: 0882663550

Publisher: Storey Publishing, LLC

Paperback

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Pickled Beets and Purple Eggs
Recipe from: Joy of Gardening Cookbook
by Janet Ballantyne
Cookbook Heaven at Recipelink.com

You could also make this dish with your own favorite pickled beets. Simply open a jar of pickled beets and combine with the eggs. The egg whites turn purple in 3 days. Although they become a little rubbery in the process, the eggs are a delight served with the pickled beets as an appetizer, relish, or salad.

Preparation Time: 30 minutes
Makes: 8-10 servings

6 cups diced cooked beets
6 to 12 hard-boiled eggs, peeled
2 cups water
1 1/2 cups white vinegar or wine vinegar
1 1/2 cups sugar
1 cinnamon stick
20 whole cloves
5 allspice berries

Place the beets and eggs in a large glass or ceramic jar. Combine the remaining ingredients in a saucepan and heat. Pour the brine over the beets and eggs. Store in the refrigerator for 1 or 2 days before eating. The eggs will keep for 1 week, the beets for 2 weeks.

Variation: Marbled Eggs
Instead of peeling the hard-boiled eggs, tap the warm eggs with a teaspoon to crack the shells all over. Place the eggs in the jar. When you peel the eggs, the whites will be marbled pink.

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