Vee L. Housman wrote: > > Dear Group, > > Well, I guess I certainly awakened a few list members' memories and > taste buds when I mentioned pickled red beets and eggs! I had posted > the following recipe to the list back in October but it's obvious that > our list has gained a number of new subscribers since then. Not only > have they missed out on some of our posts regarding old PD recipes, I'm > certain there will be a few of you "oldies" from the list who will smile > when I mention that one of the new members asked me if I had ever dyed > eggs with onion skins! Dear Kathy, I urge you to ask that question of > the group when it gets close to Easter time and I assure you that it's a > subject that's worth bringing up again. In fact, I no doubt saved all > the exchanges of messages dealing with it. As I recall, another related > Easter subject was the one involving Easter Egg Birds. I believe that > these old customs can't be brought up enough times. > > Now, back to > > PICKLED RED BEETS AND EGGS > > 2 doz. hard boiled eggs > 2 cans sliced beets, drained (add enough water to beet liquid to make 3 > cups liquid) > 2/3 cup sugar > 1-1/2 cup vinegar > 1/2 teaspoon cloves > 1/2 teaspoon allspice > 1 teaspoon salt > Combine liquid with sugar and spices and stir until sugar is disolved. > Add red beets and peeled eggs. Refrigerate covered for several days to > color egg whites all the way to the yolks. > > To me the above treat was always associated with the week after Easter > because it was a good way to use up the many hard boiled Easter eggs and > it kept them from spoiling. But most recently, I have especially > enjoyed both the beets and eggs sliced over a green salad. It adds such > a pretty color and, of course, it adds a nice unique flavor to a salad > that might have gotten to be a bit humdrum. > > BTW, if you want to fit right in with the old PD families that still > remain in the PD area, make certain you are specific in calling beets > RED BEETS! That will label you as a genuine "Dutchman!" > > vee When I make these goodies here in Lancaster County, I also add finely chopped onions (to taste). It just adds a little something extra. :-)