Have no anxiety at all, but in everything, by prayer and petition, with thanksgiving, make your requests known to God. Then the peace of God that surpasses all understanding will guard your hearts and minds in Christ Jesus.
Phil 4:6-7



Tuesday, May 29, 2007

Pickled Beets and Eggs


I am a pickled beet fanatic. I can never get enough -- in fact, I could just stand at the kitchen counter and eat them out of the can. But I do also like pickled eggs, which I cannot get in a can. So, I make this recipe for Pickled Beets and Eggs a couple times a year. No one but
Peach and I eat them, but that's o.k., we don't want to share anyway. This recipe is from Paula Deen's cookbook, and it has a perfect flavor for me.


Pickled Beets and Eggs

15-ounce can whole beets, drained, juice reserved (sliced beets work, too)
3/4 c. sugar
1/2 c. malt vinegar (I use apple cider sometimes, also)
1/2 t. whole cloves
1 t. salt
6 hard-boiled eggs, peeled

Combine reserved beet juice, sugar, vinegar, cloves, and salt in a large saucepan and heat until the sugar is dissolved. Place the eggs in a large bowl, then add the beets. Pour in juice, cover, and refrigerate overnight.



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