Pennsylvania Pickled Beets and Eggs

One thing you won't ever see on this blog are a bunch of recipes. However, when it comes to traditional ways to use your garden produce, I'm all in. I grew up with pickled beets in Michigan but the egg part I picked up since moving to Pennsylvania. With a little bit of thought I was able to use my great grandmother's pickling recipe and add the hard boiled eggs at the end. Here is how you too can make pickled eggs and beets.

First off, this blog is about gardening and right now is a great time to be harvesting beets in central PA. My family has always used Detroit Dark Red Beets but I'm sure you could substitute the beets of your choice. Pick enough beets to fill a regular sized stock pot, scrub them down and cut off the root tips and greens (please don't throw your greens away, they are delicious!).

Second, boil the beets till the skins are loose, about an hour. Strain the beets and let them cool before removing their skins.

Third, cut the beets to uniform size before returning them to the pot. Don't get too fussy about it.

Fourth, add 2 1/2 cups sugar, 1 cup apple cider vinegar and 3 cups of water and mix it all up. Boil for another hour or until the beets are the consistency you want.

Fifth, hard boil 12 eggs and peel off the shells.

Finally, take a 2 quart jar and take turns adding beets and eggs then poor the pickling juice over it all.

Refrigerate for at least 24 hour and enjoy!