Pennsylvania pickled beets and eggs - bon appetit

6 appetizer

Ingredients

Quantity Ingredient
1 can (16-oz) sliced beets, drained, liquid reserved
½ cup Sugar
½ cup Cider vinegar
6 Whole black peppercorns
6 Whole allspice berries
6 Hard-boiled eggs, shelled
1 small Onion, sliced

Directions

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. Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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