Thes sure look better that when old guys would fish them out of the communal jar at the tavern LOL
Posted on 01/17/2013 9:58:21 PM PST by nickcarraway
Never really cared for Beets(to sweet) or pickled eggs but I just had a few last month and I sprinkled a little salt on them pickled eggs.
They was pretty darn good.
Personally, I like them with butter and a little salt, but whatever floats your boat.
(Directed at the author, not necessarily you, Nick)
I also dice them into things like spaghetti sauce, soups, stews, and meat pies.
The author is correct. Beets are almost a miracle food.
I just might try a beet cocktail.
I love beets. Cook the tops like spinach, eat the root stewed or pickled. Best veggie ever!
Thes sure look better that when old guys would fish them out of the communal jar at the tavern LOL
I love beets - red ones, purples ones, golden one........doesn’t matter.
(I know this isn’t recipe time)
However, my favorite way to fix them is wrap them in foil after putting a little salt and pepper and roast them till soft.........yumm!!!!!
(Much better if you peel them first, but if you cook them with the skins, the skins do come off rather easily after cooking.)
/johnny
LOL.... glad you added your comment, because at first glace, I thought you did “pretty” cooking.
I like to eat them once or twice a decade.
Well, dang it, Johnny, I’m going to let you know.
ROTFL.
LOL!!
The ones I had last month were put up in a plain ball mason jar.
I never really liked them that much as a kid, but they were pretty good.
If our Dear Lord had thought beets and booze went together there would be a beet booze.
Is there? No! Proof....
There's liquor flavored like apples, cherries, peppermint, cinnamon, oranges, walnuts(?), vanilla, Red Square sweepings, and burnt corn poured through burn maple... but there is no booze that sports a beet on the label.
I rest my case.
/johnny
When I depended on arm wresting for survival and beer drinking, my diet largely consisted of pickled eggs, and those little bags of peanuts that used to sell for 25 cents in bars, and of course beer.
That tale about pickled eggs that have been sitting in the jar on the bar for years, is true, I have asked for an egg and had the bartender explain to me that they have been sitting there forever, untouched, (I ate them anyway). I have also seen bars that don’t know better, or care, and that just keep throwing boiled eggs into the juice from some ancient original purchase of store-bought pickled eggs (I ate those as well).
My first canning was of pickled eggs (pickle first, then can), and I canned them on a hot plate, it is a great way to preserve eggs, and probably beats ‘glassing’.
http://www.granny-miller.com/preserving-eggs-with-water-glass/
Beets really help to color and jazz up pickled eggs, and are a good match for the pickling.
LOL!!!!!!
It is funny because it is true.
Gustavson goes after those eggs after the kitchen has been closed for 2 hours LOL
I was raised in a household that always had pickled cucumbers, onions(various) and or beets on the dinner table..
Sometimes the beets were canned beets pickled.. BUT
the difference between canned beets and fresh beets
boiled until fairly soft there’s no comparison..
Pickle.....
Cider vinegar infused with various herbs and maybe garlic..
Olive oil infused with herbs in the same way...
a little Brown sugar.. salt and pepper..
as a kicker a dab of sesame oil... (optional)
some water (to taste)..
** let stand for a few hours or even a day or two..
and for an adventure add some boiled eggs...
We’re talking snack city here..
Taste the pickle... If it tastes GOOD to you
the veggies will taste good to you.. a little
more salt or brown sugar may be needed..
For some making it all HOT(picante/peppers) will
add intrigue... and “interest”..
Borscht!
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