Title: Pennsylvania Pickled Beets And Eggs
Categories: August 1994
Yield: 1 servings

1 cn Sliced beets; drained,
-liquid
; reserved (16-ounce)
1/2 c Sugar
1/2 c Cider vinegar
6 Whole black peppercorns
6 Whole allspice berries
6 Hard-boiled eggs; shelled
1 sm Onion; sliced

Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in
medium nonaluminum saucepan. Bring to boil over medium heat, stirring until
sugar dissolves; remove from heat. Add eggs and onion and turn to coat
completely. Add beets. Cover pan and refrigerate until eggs are deep pink
color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)

Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on
plate. Top with eggs and serve.

6 appetizer servings.

Bon Appetit August 1994

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