I pickled some beets and eggs for the first time. They turned out really good! This is the last egg of the batch as you can see it has soaked long enough for just about the whole egg to be pickled.
I used steamed local beets, raw onions and boiled eggs from my young egg man, Finnely. There are plenty of recipes on how to make pickled beets, but this one would be considered a refrigerator pickled eggs and beets. I made some adjustments, the recipe generally called for white vinegar .. no, thank you .. and sugar .. eh, I did use a little unrefined non GMO sugar and then the water from the beet cooking juice.
The directions told me to boil the vinegar, water and sugar for a few minutes and then pour that into the jar, over the eggs, beets, onions and any spices. Instead of boiling my Braggs raw vinegar (boiling the vinegar would kill a lot of the healthy enzymes) with the beet water and sugar, I just boiled the beet water and the sugar together. I wondered if I was messing up the recipe by not boiling the vinegar but turns out, I didn’t. Our beets have tons of vitamins, protein and the beneficial enzymes from the vinegar. Food as it was meant to be, healthy and tasty .. even with a little sugar added.
Here are 4 interesting thoughts about beets:
1. They give antioxidant, anti-inflammatory and detoxification support.
2. Both beets and swiss chard are different varieties within the same plant family and their edible leaves share a resemblance in both taste and texture. *
3. Beets are one of the sweetest vegetables, they have a high sugar glycemic index of 64, but a glycemic load of 5 because they are so high in fiber. That’s probably why I like them, I love sweets!
4. In early times, the medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. At that time, the roots were long and thin like a carrot. The rounded root shape that we are familiar with today was not developed until the sixteenth century and became widely popular in Central and Eastern Europe 200 years later. *