A random “non dinner” post to make up for my recent absence. Also it is appropriately “Easter-y”.
I had found some websites regarding pickling eggs in beet juice. This seemed like a novel and odd idea, so I thought I’d try it. Most of the recipes I found online suggested using the leftover juice from a can of beets. This rubbed me the wrong way, as I would prefer to use real beets, and eventually I did find a recipe that did use real beets.
My version of the recipe went like this:
- Boil the beets. Use in a nice salad.
- Save the beet juice in a juice jar.
- The next day, mix together two cups of beet juice, 1/4 cup sugar, and 1/4 vinegar.
- Don’t forget to hard boil some eggs.
- Wonder what to do with all the leftover beet juice. Use a couple pint glasses for temporary storage.
- Pour mixed beet formula into juice jar.
- Realize the eggs won’t fit in the mouth of the juice jar.
- Ponder my jar selection, until I find a bottle from plum wine. Mmm! I recommend the plum wine.
- Now that I have a container for the left over beet juice, I still don’t have a use for it.
- Put eggs and mixture into plum wine bottle, close tightly, and stick in fridge.
- The next day, cautiously take an egg out and cut in half.
