Time for some red beets again!
Remember the pickled vs. red-beet eggs name debate?
Well, reader Sarah Mock, who has her own blog – How I Pinch A Penny – had an awesome, funny-as-heck story about red beets themselves.
She writes: “I am a pickled beet eater. I am not from York but grew up in Md. (close enough). I remember taking pickled beets in my lunch as an elementary school kid. Talk about getting made fun of! I didn’t care. They were good!! I remember the day that I took pickled beets and kiwi fruit (in separate baggies) in my lunch. I think several kids wanted to throw up. I have been a foodie for a LONG TIME!”
I thought that was awesome enough, but then she shared a recipe, too!
She writes: “I grow beets in my garden specifically for this recipe.”
6 to 8 red beets – steamed – save the liquid
1 c. sugar
1 1/2 tsp. allspice (whole)
1/2 tsp. salt
1 1/2 cups vinegar
1 cup liquid from the steamed beets
2 cinnamon sticks
1. Cut off the tops and peel the beets.
2. Combine the rest of the ingredients and bring to a boil.
3. Slice the beets and pour the liquid over the beets. Let rest in the refrigerator overnight.
Hard-boiled eggs can be added too. (To make purple eggs!)
Sarah says: “Enjoy! I know I do.”
(Editor’s note: I also have to point out that Jo has her own opinion on making pickled beets – she claims this is too much sugar and is too sweet for her tastes; she also prefers to peel her beets after they’re cooked, because she said it’s easier. I say, everyone has to march to their own beet, hahaha!)
My brother-in-law Mike, who will groan at that pun, has his own use for red-beets of the egg variety. He writes: “I like red beet egg sandwiches. Sliced red beet egg on white bread with lettuce, tomato and mayonnaise. (Sometimes with bacon), yum! yum! I also like them in a fresh salad.”
What do you think? Have I “beet-en” this topic to death? Would you rather have “red” about something else? (OK, I’m done now!)
