Easy Pickled Beets and Eggs-recipe by Camille Armantrout

My friend, neighbor and CSA member, Camille, makes the best pickled beets! She inspired me to try a hand at it so I have been saving up all of my  beets for the past few weeks. As I was double checking the recipe with her, she let me know about pickled eggs too! This is just a picture I got off the internet but I cannot wait to see how my pickled eggs turn out in a few days! It is so pretty looks almost like a flower! Check out her other recipes at Trouts Farm Here’s how you make pickled beets and eggs:

Ingredients

1 dozen eggs

20-30 beets, trimmed and washed

2 cups beets ‘juice’ from boiling the beets

1 cup sugar

1 cup vinegar

Preparation

1. Bring a big pot of water to a boil and boil eggs for 10 minutes. Scoop out and cool.

2. Next boil the beets. It is easier to leave the skins on them and cut later.  because the size varies you will need to check periodically and scoop out the ones that are done. You can tell when a fork goes through it. It may take 30 minutes to an hour depending on the size.

3. While you are boiling the beets, put the vinegar and sugar in a sauce pan and bring to a boil. Bring the temperature down a simmer a few minutes. Let it cool.

4. When you are done boiling, add 2 cups of strained beet juice to the sugar and vinegar. Add half to the beets and half to the eggs.

5. You will need a quart size jar for the beets and a 2 quart size container for the eggs. Peel the eggs and place in the 2 quart size container along with 2 cups of the liquid.

6. When the beets are cool enough to handle, slip the skins off and slice in evenly sized wedges. Place them in the quart size jar with 2 cups of the liquid.

7. Refrigerate and wait a few days for the color and flavor to sink in. These are not canning pickles so consume in a few weeks. They are so good they won’t last that long!