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
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.