Allie And Etell's Pickled Eggs And Beets

Directions

1. Of New Orleans. I got it from one of his cookbooks.
2. *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.
3. Cover beets with water. Boil till tender (about 25 min). Drain and cover with cold water. Set aside. Boil Large eggs in covered pan about 5 min.
4. Remove from heat and let sit 15 minutes. This keeps egg yolks from having green color. Peel-set aside. In 1 quart. 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.
5. In a jar place 4 Large eggs. After beets are cold sufficient to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.