Pickled Beet eggs: just started breaking into jar today after two weeks waiting waiting waiting. The problem is you can't stop eating them. I use to worry about eating too many pickled beet eggs because of all the hype about high Cholestorol although as any nurse or Doctor on here will probably tell you that "no worries, most people eat pickled eggs with alot of salt. salt raises your blood pressure to astronomical figures and therefore will push all that nasty Cholesterol right through your restricted veins. mmmmmmm
recipe for those not affiliated with the pleasures of life. 1 gallon glass jar with sealable lid. boil 3 1/2 dozen eggs. quickly cool eggs with cold water few minutes and then ad around 20 ice cubes and let set.(the quick cooling and ice cubes make for easier peeling). in pot. bring two cans of sliced red beets with juice and bring to boil. cut a very large onion Julienne ( slice long strips) and add to boiling beets and stir continuous for no more than 15 seconds and remove from heat (you want onions crisp and only boil for sanitation of raw onion. peel cold eggs and add 1/3 to jar. layer 1/3 of beet onion mix with juice/ add more eggs and the beet onion mix untill jar is full. add 2 tbspn salt, 1 tbspn dry mustard or mustard, 1 clove minced garlic. fill jar with white vinegar till no air at top of jar. place in fridge with lid on tight for minimum 1 week although I prefer two weeks minimum. replace remote control tv batteries and purchase beer and sofa bedding cause SO will dis-own you till jar is finished. enjoy
shop list:
3 1/2 doz large eggs
2 cans red sliced beets with juice
white vinegar
1 very large onion or two medium
salt, mustard powder, garlic
beer while working (not for eggs)
recipe for those not affiliated with the pleasures of life. 1 gallon glass jar with sealable lid. boil 3 1/2 dozen eggs. quickly cool eggs with cold water few minutes and then ad around 20 ice cubes and let set.(the quick cooling and ice cubes make for easier peeling). in pot. bring two cans of sliced red beets with juice and bring to boil. cut a very large onion Julienne ( slice long strips) and add to boiling beets and stir continuous for no more than 15 seconds and remove from heat (you want onions crisp and only boil for sanitation of raw onion. peel cold eggs and add 1/3 to jar. layer 1/3 of beet onion mix with juice/ add more eggs and the beet onion mix untill jar is full. add 2 tbspn salt, 1 tbspn dry mustard or mustard, 1 clove minced garlic. fill jar with white vinegar till no air at top of jar. place in fridge with lid on tight for minimum 1 week although I prefer two weeks minimum. replace remote control tv batteries and purchase beer and sofa bedding cause SO will dis-own you till jar is finished. enjoy
shop list:
3 1/2 doz large eggs
2 cans red sliced beets with juice
white vinegar
1 very large onion or two medium
salt, mustard powder, garlic
beer while working (not for eggs)
. I haven't had one since. Tempted at times, but no. Something about the gelatin...
You should taunt them with it making very loud mmmmmmmmmmmmmmmm noises and "this is to die for" If it is that spicy, I bet it would be kickarse on a fresh grilled burger from the barbafeedme. I suggest slicing that other half and slam it on a burger. I will be looking for the product in review at the money pit.