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Mary Beth's Pickled Beets And Eggs


  • 1 cup white vinegar
  • 2 cups water
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 5 whole cloves
  • 1/2 teaspoons cinnamon
  • 10 whole garlic cloves, smashed
  • 1/2 pound thinly sliced onions
  • 1 pound beets, roasted, peeled and cut 1/2-inch thick
  • 6 hard-boiled eggs


  • Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil, cook for 3 minutes. Add the onions and the beets. Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple.