Tuesday, August 14, 2012
Pickled Eggs and Red Beets....
Summer picnics are in full swing and although pickled eggs and red beets are not a favorite of mine; many folks do enjoy their unique and different flavor. You will see them in the Pennsylvania Dutch area and throughout Pennsylvania and Delaware. Personally, I don't enjoy a sweet sour egg, but that's me. I know I am out numbered by all the folks who do enjoy this flavor. As pickled egg and red beet recipes go, this is one of the better ones, or so I was told by a group of campers. From my experience, people either love them or can't stand them. Who am I to argue?
Pickled Eggs and Red Beets
2 (15 ounce) cans whole pickled beets, juice reserved
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Till next time......