Wednesday, September 15, 2010
I remember fighting with my brothers over who would get the first hard boiled pickled egg my mother tucked into each delicious jar of her pickled beets.
Sweet savory spices would fill our nostrils as she popped open the first jar of the season. Inside awaited the most beautiful purple beets and a prized purple, pickle egg! Thanks to moms calm demeanor, our fighting would end as she placed a thin slice of the egg atop our beets to accompany our dinner.
What a joy it was to see the the brightly colored purple egg, paired with is bright yellow center waiting for us to devour its sweet and chewy purple outer edge. The moment of perfection, was reaching the creamy yellow center filled with the beets spicy juices.
The amazing transformation of a simple root vegetable and a plain old egg turned into pure artistry!
Please visit my friends at Hearth and Soul Blog Hop to see other great recipes and food blogs.
1 gallon beets, tops removed leave root
In a large stock pot add enough water to cover beets and 1 tablespoon salt, cook until skins turn dark and the flesh of the beets are tender, drain, peel and slice.
Return to stock pot
2 quarts sliced beets
5 cups sugar
1 quart apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon pickling spice
1/4 teaspoon whole cloves
1 teaspoon salt
Bring to a boil, reduce heat and cook 30 minutes, do not over cook or beets will become tough.
5-6 hard boiled eggs peeled
using hot prepared canning jars, place slices of beets on the bottom and around the jar leaving space in the center to add one hard boiled egg. Place egg in center then continue adding beets slices until jar is full leaving 1/4 head space.
Pour hot liquid over beets leaving 1/4 head space. Cover with bands and lids, and process in a hot water bath for 15 minutes. Place jars on a clean towel and cool. Pickle Beets can be stored or used immediately.