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Recipe Name: Allie And Etell's Pickled Eggs And Beets Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Trimmed unpeeled beets
7 Eggs
1 1/4 Cup(s) White vinegar, this is what
recipe sayspersonally I
think it needs more
1/2 Cup(s) Chopped onion
1/2 Teaspoon(s) Minced garlic
1 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
1/2 Teaspoon(s) 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. 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. Posted to EAT-L
Digest by MiKicks@AOL.COM on Jul 7, 1997

Nutrition (calculated from recipe ingredients)
Calories: 749
Calories From Fat: 308
Total Fat: 34.3g
Cholesterol: 1302mg
Sodium: 3180mg
Potassium: 2098.3mg
Carbohydrates: 58.5g
Fiber: 14.3g
Sugar: 39.6g
Protein: 52.3g

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