Tuesday, December 11, 2012

Do It Yourself: picked beets & pickled eggs

My father in law blessed us with a mess of beets and my mother in law shared her pickled beets recipe. So easy and better than from the can! The best part is when you're done pickling the beets, pickle hard-boiled eggs in the remaining juice.
Here are photos of the ones I made:

Here's the recipe:

Put 3-4 inches in a pan, place larger beets on bottom and smaller on top. Put a lid on and cook at a good boil on medium high for 45-60 minutes. MAKE SURE YOU CHECK THE WATER PERIODICALLY! I boiled all the water out and just nearly burned my beets! 

Rinse and drain in cold water. The skin should just slip off as you press on the beets. Cut off the ends and bad spots. 

In a bowl, put 1 cup of water, 1 cup of sugar and 1/2 cup vinegar. You can heat these 3 ingredients up together in the microwave to help the sugar dissolve. 

Slice the beets and place in the bowl, along with a pinch of salt. If there's not enough liquid to cover your beets, add 1/2 cup of each of the 3 ingredients again. 

Now when you eat the beets up, save the juice and fill it up with hard-boiled eggs. In a week, you'll have nicely pickled but sweet pinkish eggs :)


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