Back in 1918 my Grandmother ViVi loved to pack a picnic and take her children down to the banks of the creek where they would put a nice fat watermelon to chill in the cold spring water. They dined on homemade peanut butter slathered into the gigantic left over morning biscuits, warm red fresh picked tomatoes, beautiful pink eggs and golden lemonade. As everyone lazed in the sun, munching on the goodies, Vera would practice her dramatic readings or sing out for the world to hear. These eggs are a delicious example of our healthy heritage that used simple ingredients to create something artfully delicious. It's also a reminder that there is really nothing better than just packing up something heartwarming to thoroughly celebrate the day.
Pink Eggs & Pickled Beets
This is a special touch that will enhance any
festive buffet. Start with the beets.
6 large red beets
2 C. sugar or combo honey
& agave nectar
2 C. seasoned rice vinegar
2 c water
1 T. salt
3 T Pickling spice
12 hard boiled eggs
Red food coloring as needed.
Pre heat the oven to 350. Trim, wash well and place beets in an ovenproof casserole, sprayed with non-stick, and cover with foil. Bake approximately 45 minutes or until beets are tender. Cool, slip off skins and slice. In a saucepan, mix together sugar, vinegar, water. salt, and the pickling spice.(peppercorns, bay leaf, clove, thyme, mace, star anise) Bring to a boil and then turn down to a simmer for 15 minutes. Pour into a large glass jar, about 1/2 gallon size. Add the beets. Cover and refrigerate for at least a week before tasting.
After the week passes, remove the beets to a covered container keeping some liquid. Hard boil some eggs. Peel and place in red beets jar. Cover the eggs completely with the juice and, if needed, add more water & vinegar with several drops of red food coloring. Place in the refrigerator, at least 2 days. It will be a treat for all those little ones who only like it if it's pink!
Speedy Pink Eggs: Just skip the beets and simmer the pickling ingredients as above and allow to cool in the jar. Cover the eggs completely with the juice and, if needed, add more water & vinegar with several drops of red food coloring. Add the boiled eggs and refrigerate several days before serving.