VARRI GREEN FARM
GROWING IN HARMONY WITH NATURE


PICKLED EGGS & BEETS



  3 DOZEN ORGANIC FREE RANGE EGGS - HARD BOILED AND PEELED
2 PINTS BEETS - CUT INTO 1 INCH CUBES
1 CUP HOT PEPPERS (YOUR CHOICE) SEEDED, CLEANED,
AND CUT INTO 1 INCH CHUNKS
2 TBS. McCORMICK MIXED PICKLING SPICE
  4 CUPS SUGAR
3 TBS. SEA SALT
1 QUART APPLE CIDER VINEGAR
1 QUART WHITE DISTILLED VINEGAR
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IN A LARGE SAUCE PAN, BOIL SPICES IN 1/2 CUP WATER ABOUT
TEN MINUTES, THEN ADD 1 CUP WATER AND CUBED BEETS.
BOIL UNTIL BEETS CAN BE PIERCED WITH A KNIFE.
ADD SUGAR, SALT, BOTH VINEGARS, AND PEPPERS.
BRING TO A ROLLING BOIL, AND PACK HOT STERILIZED PINT JARS
WITH A FEW BEETS AND PEPPERS ON THE BOTTOM, THEN ABOUT SEVEN EGGS.
QUICKLY FILL JARS WITH BOILING LIQUID UP TO 1/4 INCH  BELOW LID.
WIPE MOUTH OF JAR, SEAL WITH CANNING LID.
PROCESS IN HOT WATER BATH CANNER FOR TEN MINUTES.
ALLOW TO PICKLE FOR AT LEAST TWO WEEKS.


NOTE: ANY LEFT OVER BRINE CAN BE POURED OVER A VARIETY OF VEGETABLES
INCLUDING; ARTICHOKE HEARTS, MUSHROOMS, SQUASH, ONIONS, CUCUMBERS,
COOKED CABBAGE, CAULIFLOWER, ECT. AND STORED IN THE REFRIGERATOR
TO BE EATEN FRESH.

NOTE:: FURTHER DIRECTIONS FOR HOME FOOD PRESERVATION CAN BE FOUND
AT THIS LINK.

MAKES ABOUT 5 PINTS WITH APPROX. 7 EGGS PER PINT.



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