With Summertime weather, the abundance of bugs, berries, and all things yummy to chickens, we are being blessed with many, MANY eggs. A good bit will be turned into Pickled Eggs, while others will go into baking, breakfasts, and sold and gifted to our local friends and family.
For our own use, eggs remain unwashed and in a basket on the counter until ready to use. Those that are sold or gifted (I often trade with our upper neighbor for jars of his raw honey, mmmm!), will be washed, packaged, and refrigerated until they are rehomed.
My favorite Pickled Egg recipe:
- 2 dozen hard boiled eggs
- 1 pint of canned red beets with juice
- 1/2 cup of white vinegar
- 1T of pickling spices
- 1T sugar
- 3 cups of water
Place all ingredients into a large pot and bring to a low boil. Reduce heat and simmer, uncovered, for about 10-15 minutes.
Spoon eggs and beets into clean, room temperature or warmed, quart size mason jars, leaving about 1" headspace.
Fill around eggs and beets with liquid pickling mixture.
Place lids and rings on jars (or use solid 1-piece caps).
Allow to cool and store in refrigerator.
DO NOT OPEN until 3 days have passed - this allows the pickling fluid to soak into the eggs and give them a beautiful pink all the way to the yolk ♥
This year's supply of shelling peas is coming in strong and I am so excited over it!
Last year, due to the lack of Spring rains, we barely had any for meals, let-alone enough to store up for Fall and Winter. This year so far has been a pleasant mixture of warm sunny days and showers sprinkled throughout each week and the garden is full and plentiful.
And while it is just getting into the first day of Summer, my Fall and Winter images for licensing are in full swing. Today I am working on a few more sunflowers that will go into a garden flag design along with pumpkins, baskets, berry vines, and a crow. I hope to share the finished design with you soon. ♥
Wishing you a beautiful day filled with creativity and JOY.