Recipe of the Week – Lancaster Beets and Eggs
I can remember my mother canning these Lancaster Beets & Eggs. Seems like we always had a jar of these pickling in the refrigerator. We could hardly wait for the weeks it took for the eggs to be completely saturated with the beet juice. You could say I was “tickled pink” when mom opened the jar and we could cut into the eggs revealing that bright pink center. Good Stuff!
2 1-lb. cans small whole beets
1 1/2 c. vinegar
3/4 c. sugar
2 tbs. pickling spices
1 c. hot water
8 hard boiled eggs, shelled
2 small onions, sliced into rings and separated
Drain liquid from beets into saucepan (1 1/2 c.). Stir in vinegar, sugar and pickling spices. Heat until boiling. Simmer 5 minutes. Strain into 4 c. measure. Combine beets and onions in bowl: add 2 c. pickling liquid. Stir lightly to mix. Chill. Stir hot water into remaining pickling liquid; pour over eggs. Combine eggs, beets and onions and ladle into jars. Refrigerate, and turn often until eggs are tinted a rich pink.