Ingredients
- 1 pound red beets, stems leaving removed
- 1 cup apple cider vinegar treatment
- 1/2 cup granulated sugar
- 1/2 teaspoon whole black peppercorns
- 1/8 teaspoon pickling spice
- 6 large hard-steamed eggs, peeled
- 1 small yellow onion, peeled and sliced
- 2 cloves garlic clove, peeled and smashed
- Fresh dill sprigs, garnish
- Sliced French bread, being an accompaniment
Directions
Preheat the oven to 350 levels F.
Wrap the beets tightly in aluminum foil and roast until tender, 1-to-1 1/2 hrs. Remove in the oven, uncover, and let sit until awesome enough to deal with. When awesome, slip the skins in the beets and reduce eighths.
Inside a non-reactive saucepan. combine the vinegar, sugar, peppercorns, and pickling spice. Provide a boil and prepare, stirring from time to time, before the sugar dissolves. Remove in the heat and let take 2 hrs for that flavors to build up. Add some eggs, onions, garlic clove, and beets and switch to coat evenly. Cover tightly and refrigerate, turning from time to time, before the eggs really are a deep pink color, a minimum of 8 hrs and as much as 24 hrs.
For everyone, take away the eggs, beets, and onions in the marinade and arrange on the platter. Garnish with sprigs of dill and serve with sliced French bread.
Recipe thanks to Emeril Lagasse, 2002
