Beet Repeat

Made them again! the link below is all about this activity and you may review it by clicking on the link below.

Pickled beets and eggs 

The Beet Biter

Beets Beat

For anyone who has trouble hard boiling and peeling eggs I am not on that list! I have no tricks. I use fresh (very fresh from a nearby neighbor) large beautiful brown - sometimes greenish or bluish eggs. I do one dozen at a time in a pot that holds exactly 12 and none lay on top of another. I start them in very cold water and when it starts to boil I time a fast simmer for 15 minutes. When time is up, I immediately pour off the hot water and fill the pot with very cold water from the tap. I change the cold water three times, and then start the peeling. I tap the round end in the sink to break the shell and then roll the eggs until it is all cracked. I open the round end first and the rest just slips away!

I open two cans of small whole beets and make up a mixture of brown sugar, apple cider vinegar, water, cinnamon sticks, whole cloves, sea salt and the beet juice. This mixture is brought to a boil and simmered for about 15 minutes and is then poured over the 12 eggs and 26 little beets. When it has all cooled down, it is poured into a large jug which is just the right size to cover the eggs and beets. Into the refrigerator it goes for at least 3 days, but mostly is not touched for a week. 

Golly did it smell good in here! Sometimes I think I should boil up some cinnamon sticks and whole cloves just for the aroma. 

Now they are married and shall stay that way until the temptation to eat them is broken. Time to jug up!

Better than candy any day!

For real recipe ingredient measurements (grandmother's, mother's, friend's husband's) that I combined to my satisfaction, see below.

1 cup brown sugar

1 teaspoon salt

1 cup apple cider vinegar

1/4 cup water

2 cans red beets and juice

10 whole cloves

*3 sticks cinnamon

12 eggs, hard boiled and peeled

Mix sugar, salt, cider vinegar, water,  beet juice, cloves and cinnamon, and heat and let simmer for 15 minutes. Add red beets into mixture after it has cooled. 

Pour over hard boiled, peeled eggs. Let stand in refrigerator 3 days or longer. It gets better as it ages.

*Do NOT use powdered cinnamon. 

Eggs!

Last week my brother and my daughter each brought us a dozen of home-grown brown eggs. They are very special! I made some potato salad for lunch and then tried a new pickled egg recipe. I won't be able to tell you how the eggs turned out yet. They have to age in the refrigerator for at least a week. I usually make pickled beets and eggs so this is a drastic change.

 Do know that I slice my pre-cooked potatoes for the potato salad with my OLD ACME egg slicer? Made in USA! Of course I sliced the eggs with it as well. 

Please click on image to view larger

RECIPE for  Classic Pickled Eggs follows....I remember these being in a large jar at a bar we used to patronize in the past but never ate one. No guarantees for goodness - yet!

CLASSIC PICKLED EGGS

12  eggs
3 cups white vinegar
1/4 cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

Directions
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
*Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.

Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week. 

For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."

*I added 1 cinnamon stick and 5 whole cloves.  Just because!