It’s March and the Slice of Life Challenge. Thanks to Two Writing Teachers for providing space for writers.
For the 7th Annual Poetry Project tomorrow, I’m sharing my love of beets. I wrote the poem today and thought, perfect, I can use for today’s SOLSC post. So you all get a sneak peek.
Grandma pickled them
and I ate them along with red eggs
©jone rush macculloch
Pickled beets and hard boiled red eggs was a standard with summer visits from my grandmother. She told me that this was a Pennsylvania Dutch recipe but she didn’t really have a written down recipe.
I love making pickled beets and red eggs. There is something about biting into a red egg which is mostly magenta and see the yellow of the yolk. And then the sweet spicy pickle of the beet.
Today I make my pickled beets and eggs several times a year. I don’t really have a recipe. This is what I do.
Pickled Red Beets and Pickled Red Eggs
1:1 vinegar to water
Whole cloves to season
Sugar (about ½-1 cup depending on how many beets)
Cook the beets in water until tender.
Skin the outer skin.
Quarter or cut up to size
Put into a quart mason jar
Mix the water, vinegar, cloves and sugar. Pour over the beets.
Add shelled hard boiled eggs to make pickled red eggs.