Recipe: Pickled Beets and Purple Eggs

PICKLED BEETS AND PURPLE EGGS

"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."



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; set aside.

Combine the remaining ingredients in a saucepan and heat. Pour the brine over the beets and eggs.

Cool, thne top with lids. 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.

Makes 8-10 servings
Source: Joy of Gardening Cookbook by Janet Ballantyne