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Pickled Beets and Eggs

Recipe information

  • Yield

    serves 6

Ingredients

One 15-ounce can whole beets, drained, juice reserved
3/4 cup sugar
1/2 cup malt vinegar
1/2 teaspoon whole cloves
1 teaspoon salt
6 hard-boiled eggs, peeled and rinsed

Preparation

  1. Combine the reserved beet juice, sugar, vinegar, cloves, and salt in a saucepan and heat until the sugar has dissolved. Place the eggs in a large bowl, then add the beets. Pour in the juice, cover, and refrigerate overnight.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsPickleCondimentEggSouthernAmericanBeetRoot VegetableVegetableStarterDinnerDairy FreeGluten FreeNut FreeVegetarianMake Ahead5 Ingredients or FewerPickle & PreserveCookbooks
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