In the not-so-distant past, eggs were given a bad reputation due to their high cholesterol content. More recently, however, nutritional science has determined that the type of cholesterol is also important, and though eggs contain some LDL (bad) cholesterol, they contain HDL (good cholesterol), which is linked to reduced risk of cardiovascular disease. Eggs are also packed with important nutrients like choline, vitamin D, B vitamins, zinc, and vitamin K, as well as lutein, which is important for ocular health, and lots of protein.
This week’s recipe features eggs and pickled beets, which lend a hearty helping of healthy nutrients in their own right. The recipe was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”
– Wolfgang Puck
Pickled Beets with Eggs
Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens, Marcia Adams (1989)
Ingredients
- 4 pounds fresh young beets (any color of beets could be used, but red beets result in a deeply colored pickling liquid and suitably colored eggs for Easter)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups water
- 2 cups cider vinegar
- 3 bay leaves
- 2 teaspoons mustard seed (there are over 40 different varieties of mustard plants, but 3 have the most popular seeds for culinary use: black [Brassica nigra], brown [Brassica juncea] and white/tan [Sinapis alba]. The recipe does not specify the color, but tan is most commonly used in pickling spice blends. For more on mustard see our blog at: bit.ly/3gFBqDr)
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon whole allspice
- ½ teaspoon ground allspice (if this is too much spice, just decrease the amounts to taste [e.g., ¼ teaspoon each])
- ½ teaspoon ground cloves
- ½ teaspoon celery seed
- 1 dozen small peeled and cooled hard-cooked eggs
Instructions
- Wash the beets. Place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender. Drain and cover with cold water; trim off tops and roots and slip off skins. Divide the beets between 2 wide-mouth quart jars. (Note: If desired, slice the beets before putting them into the jars.)
- In a saucepan, combine the rest of the ingredients except the eggs. Simmered, covered, for 10 minutes. Divide the liquid between the 2 jars and allow to cool completely. Add the eggs to the beet mixture and refrigerate for 2 days. (Note: Hot pickling liquid will result in rubbery, almost inedible eggs.)
Notes
Notes: This recipe produces piquant beets that are much more flavorful than those available canned or jarred in the supermarket.