My great-grandmother, "Libby," was a woman of Pennsylvania Dutch descent, a practitioner of folk healing, and a woman of strength and voice. She also made some great pickled eggs and beets. Here is here is her recipe, as passed down orally from my mother:
16 oz can of beets
1/2 cup of water
1/2 cup of apple cider vinegar
1/2 cup of sugar
5 eggs - hard boiled and peeled
Pour can of beets into cooking pot. Add water, vinegar, and sugar. Heat over medium heat until hot, not boiling. Remove from heat and add eggs. Allow to cool and then refrigerate for a couple days before serving. Must remain refrigerated until time of service.
Note: If making 32 oz of beets, add another 1/2 cup of water, but only 1/4 cup more vinegar, and 1/4 cup more of sugar. Add up to 5 more hard boiled eggs.
Mach's Gut!
by Gretchen Swank; 4/7/2023
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