Pickled Beets and Eggs
The beets are fabulous this summer. They came in a little late, but they are delicious. One of our favorite things to do with them is to make this pickle recipe. My husband's family were menonites a few generations back, and this is a traditional Pennsylvania Dutch staple food. You can still find them in grocery stores in Pennsylvania, though they are usually sweeter than we make them. There are no exact measurements here - just use what will fit into the jars and eat the leftovers unpickled.
To start, cook, peel and slice purple beets. Reserve the cooking water.
Hard boil some eggs.
Stir two cups sugar into 2 cups vinegar and two cups reserved cooking water.
Over medium heat, stir until sugar is dissolved. Let come to a boil
Add the beets to the vinegar solution and let it come to a boil
Add hard boiled eggs and salt and pepper.
Put the beets and eggs into mason jars and add the pickling liquid.
Store in mason jars in the refrigerator for up to a week.
The longer the eggs stay in the pickling liquid, the prettier they are.