This recipe is what I found when I typed 'pickled beets and eggs' into the search engine. Well, I had stumbled over a few other recipes that were relatively the same, but sans the good stuff: clove and bay leaf. Go with what you like, right?
After reading a short, 'eggsellent' piece in the NY Times about the prevalence of keeping chickens across the US, I felt compelled to follow up on a bit mentioned about pickling eggs. Apparently, chickens usually lay one egg daily during season, and, say, if one kept 10 chickens each laying on schedule, then by the end of a week, there would be 70 eggs on hand to figure out what to do with! So some folk with a tremendous egg output eat eggs not just for breakfast, but for dinner, too. Some add egg to a dish that wouldn't seem to need it like soup or casserole. And, of course, some people pickle their excess eggs.
|Beets, onion, and eggs awaiting the pickling agent.|
Fortunately, I had an empty Kilner jar just waiting to be used, so all that was needed were the primary ingredients in the above-mentioned 'Amish' recipe: beets and eggs. I did, too, feel the need to add one more thing to an already great-sounding recipe and that was garlic. We'll see in 48 hours how well things turned out!
|72 hours later!|