Pickled beets with eggs still win my heart.
Some of my fondest food memories are enjoying pickled beets with hard-boiled eggs at family picnics and celebrations - especially the 4th of July - back on the farm in western Pennsylvania. My mother and aunts all had their own approach, but I loved them all. Even now, when I am visiting (sadly, usually for a funeral) I gravitate to these traditional, farm-table dishes.
So, when Sheamus and Laddie were recently talking about using some of our smaller eggs from the new hens in Laddie's flock (technically called pullets), they settled on this recipe for the LMR Corral Club shindig. I was thrilled.
And, it turns out that the Pennsylvania tradition (namely, from the Mennonite and Amish) runs deep.
Here is what Sheamus said:
"When I was a teenager, my father gave me a book called: Cooking from Quilt Country. It was a collection of Mennonite and Amish farmhouse recipes that had inspired him and he thought I would enjoy it as well. Inside the book, I found numerous methods of preserving foods, but one stood out form the rest. It was 'Pickled Beets with Eggs.' These were inspired by that recipe."
Pickled Beets with Eggs
3 cups water
2 cups sugar
2 cups apple cider vinegar
2 tablespoons kosher salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon mace
2 dozen Long Meadow Ranch pullet eggs, cooked medium rare and peeled
2 pounds beets, roasted and peeled. Cut into 1” pieces
Combine first 8 ingredients in a non-reactive bowl and stir with a whisk until salt and sugar have dissolved.
Divide eggs and beets into mason-type jars and cover with pickling liquid.
Let sit for at least two days and a maximum of two weeks.