I try hard to have a fresh garden every year.  As it turns out, I don’t have a very green thumb and I end up killing a lot of things.  I am, however, pretty consistent in growing cucumbers and sometimes end up with more cucumbers than I have stomach capacity for!

Since my husband doesn’t like fresh cucumbers but does like pickles, I make this recipe in the summer to share the cucumber abundance without hours of efforts in front of my canner.  This recipe takes about 10 minutes to put together, but will have you reaching for a pickle snack all week long.

Recipe and picture courtesy of Heidi Washington.

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Quick Tip – If you like spicy, add ½ tsp or more of crushed red pepper for additional depth of flavor.

Pickled eggs and red beets are known as a “Pennsylvania Dutch” recipe. This is because of its Amish roots. Homemade beet brine with beets fresh from the family garden slowly pickle the hard boiled eggs to a purple perfection. You have the option of canning your creation of beets and eggs or storing them in the refrigerator. Both methods keep the food fresh for months.

My family loves this recipe and once we finish a jar, you can find my kids pulling another off the shelf. Pickled red beets and eggs make lovely gifts to pass out to your friends and family. Seriously, everyone loves receiving a home-cooked jar of canned goods. I enjoy eating these beets and eggs as a light lunch with a tall glass of iced tea.

Recipe and photo courtesy of Allrecipes.

PLEASE VISIT THE NEXT PAGE FOR A LIST OF INGREDIENTS.