Sometimes you can get caught in a rut, even a canning rut. You know what you and others like so you “put it up.” That sometimes means just keeping with the same recipes year after year; however, I am always trying to challenge myself to try new variations or new canning projects.
This week, I finally got around to pickling eggs and beets. I had wanted to do this for sometime but had to wait for the beets to come in. I’m not sure if I first heard/read about pickled eggs while reading Laura Ingalls “Farmer Boy” or one of Ralph Moody’s books ( maybe you readers know for sure?) Food, and lots of it, was so vividly described in “that” book. Every time I read it, my mouth started watering and I wanted to get up and cook!
I was recently reminded of pickled eggs by my friends in Tennessee and their canning adventures. Sometimes, we have too many eggs and that’s a perfect way to preserve them. I just had to try it, especially since they looked so “purty!”
What I like about pickling is that it’s so easy and you can put things up in a jiffy.
- 6 large eggs
- 5 medium (about 1 1/2 pounds) beets, including the tops
- 1 cup(s) cider vinegar
- 1/3 cup(s) sugar
- In 2-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately, remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs; set eggs aside to cool.
- Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well under cold running water. In 3-quart saucepan, place whole beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, until beets are tender. Reserve 1 cup beet cooking liquid; drain beets. Immediately, remove beet skins under cold running water. Slice beets.
- Place whole eggs in medium bowl or 1 1/2-quart wide-mouth jar and layer sliced beets on top of eggs. In 1-quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. With spoon, gently turn eggs occasionally for even color, until egg and beet mixture is cool. Cover and refrigerate at least 24 hours.
- On this attempt, I used duck eggs because that's what we had.