Wednesday, August 25, 2010

Loving Local: Pickled Eggs with Red Beets & Onions

Back where I come from in Pennsylvania pickled eggs with red beets are frequently served in bars. When I tended bar in a local tap room we made crocks of these every few days. The picture below right was taken by my father in 1964. That is my mother at my Uncle Gus's camp and that is a big jar of pickled eggs she has just placed on the table. I love that picture.

Pickled Eggs with Red Beets & Onions
If you have half a dozen fresh little red beets, cut the tops and roots off and simmer them in hot water. Remove, cool by submerging in cold water and slip the skins off. 


Then place the beets in a pan and cover with fresh water. Simmer until the beets are tender.

Farm fresh eggs are wonderful for this. Boil a dozen eggs (or more if you have a jar that can hold them). Peel them and pack loosely in a large glass jar.
In a saucepan mix:
1 cup white vinegar
1 cup sugar
1 large red onion sliced thin
1 cup of juice from the red beets
2-3 cloves (optional)
Simmer until the sugar is melted and the onions are just slightly tender. Pour over the eggs and add the beets. Store at least 48 hours before serving. (This recipe is from my cookbook, Fry Bacon, Add Onionsmy cookbook/memoir of growing up Pennsylvania Dutch. )


My mother had a friend who raised guinea fowl and sometimes he would bring us eggs. They were small, about the size of the yolk of a regular egg, and Mom loved to pickle those. They were so flavorful!

This post is part of Loving Local, a blogathon to support Mass Farmers Markets, a non-profit that helps farmer's markets. The blogathon was the idea of Tinky over at In Our Grandmothers' Kitchens

Thanks for reading.

3 comments:

  1. These are gorgeous, Kathleen; I'll have to try them. (I love the dish, too!)

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  2. Thanks, Tinky. I love the dish, too. And I love that picture of my mother. It kind of amazes me that the eggs I made last Saturday look like the pickled eggs she made nearly half a century ago. My mother is gone but her recipes live on!

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  3. I remember your mother's pickled eggs! We used to sit on your front porch in the evening and she would bring out a big dish of those eggs to have with beer and pretzels - and your Dad's stories. What wouldn't I give for some of MaryAnn's eggs and Tino's stories again!

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