Red Wicket Market Farm is a small farm 25 minutes from downtown Columbus, Ohio, near Slate Run Metropark. Breeding Black Ameraucanas and Black Copper Marans to the Standard of Perfection, as well as some Olive Eggers just for fun.

Monday, April 5, 2010

Easter's over--time to make Amish Beet Eggs!

We don't have to color eggs here at Red Wicket--the hens do it for us. There's nothing prettier than a bowl full of green, blue, brown and white eggs. Shelled those lovely eggs this morning to make some Amish Beet Eggs. If you've never had them, you'll have to trust me that they are truly delicious even if they sound a little strange. They're also really fun to look at, and easy to make. Give them a try! I'll post a photo of them once they're done (in three days).

Red Wicket Pickled Beets and Eggs

2 15 oz. cans whole or sliced beets (not pickled)
3/4 cup sugar
1 cup cider vinegar
1 1/2 tsp. mixed pickling spice
1/2 tsp. whole peppercorns
1 dozen hard boiled eggs, shelled
2 quart canning jars, or a nonreactive container big enough to hold the eggs and beets

Drain the juice from the beets into a saucepan, reserving beets for later. Add sugar, vinegar and spices. Bring to a boil and simmer for 10 minutes. Pack the reserved beets and eggs into the canning jars. Six eggs and half the beets will fit into each jar. Pour the hot liquid over the jars, put on the lids and refrigerate for one to three days before eating. The longer you leave the eggs in the liquid, the farther the beet juice will penetrate into the eggs. We like to leave ours at least three days so that the yolk gets pickled, too.