Monday, August 15, 2011

Recipe of the Week - Lancaster Beets and Eggs

I can remember  my mother canning these Lancaster Beets & Eggs.  Seems like we always had a jar of these pickling in the refrigerator.  We could hardly wait for the weeks it took for the eggs to be completely saturated with the beet juice.  You could say I was "tickled pink" when mom opened the jar and we could cut into the eggs revealing that bright pink center.  Good Stuff! 

2 1-lb. cans small whole beets                            
1 1/2 c. vinegar                                                   
3/4 c. sugar                                                          
2 tbs. pickling spices
1 c. hot water
8 hard boiled eggs, shelled
2 small onions, sliced into rings and separated

Drain liquid from beets into saucepan (1 1/2 c.).  Stir in vinegar, sugar and pickling spices.  Heat until boiling.  Simmer 5 minutes.  Strain into 4 c. measure.  Combine beets and onions in bowl:  add 2 c. pickling liquid.  Stir lightly to mix.  Chill.  Stir hot water into remaining pickling liquid; pour over eggs.  Combine eggs, beets and onions and ladle into jars.  Refrigerate, and turn often until eggs are tinted a rich pink. 
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