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.

bottle

pinkeggs