| 1 lb Trimmed unpeeled beets | | 7 lrg Eggs | | 1 14 cup White vinegar (this is what recipe says-personally I think it needs more) | | 1/2 cup Chopped onion | | 1/2 tsp Minced garlic | | 1 tsp Salt | | 1 tsp Sugar | | 1/2 tsp Ground cayenne |
| | 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. Peel-set 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 1/4 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. |
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