Pa. Dutch Pickled Eggs & Beets
These may be unusual to some, but they are very tasty.
Once you try them, you will be surprised at how much you enjoy them.
Very healthy for you as the base is with raw apple cider vinegar and raw honey - not cooked.
Recipe
18 pastured or organic eggs
6 medium organic beets
1 small organic onion - sliced thin
2 cups organic raw, unfiltered apple cider vinegar
1 cup raw honey
muslin bag full of organic pickling spices
1 gallon glass jar with lid
Place eggs into a stock/soup pot and cover with water. Bring to a
boil and cook for 13 minutes. Drain and place eggs into a container of
ice water and sit this into the freezer for about 30 minutes.
Then peel the eggs.
Clean and peel the beets. Cut them into 1/4 inch slices.
Put into a soup pot with the muslin bag of spices and cover with water
and bring to a slow boil. Cook until just tender.
Try to stir the liquid a few times so the flavorings incorporate well.
Turn off heat.
Put onions into the hot beets and juice. They will cook slightly in
the hot liquid.
Once the beets and liquid are cooled, then transfer the beets, onions, and
the eggs into the glass jar, alternating each as you fill the jar.
Add the muslin bag in about half way.
In a large measuring cup or bowl, whisk together the vinegar and honey
with 2 cups of the cooled beet juice. Pour this over the eggs and beets.
Make sure to completely cover the eggs and beets at the top.
Note: You will have some extra juice left over. You can drink it or freeze
it for a later use.
Place this in the refrigerator and let sit for 2 days before eating.
After the first day, then using a rubber spatula, gently move the eggs a little to make sure all of their surface will be stained red from the juice.
You don't want any white spots. After 2 days, then serve. Enjoy!
Note: These will be good for a month in the refrigerator.
