I need to make another batch this weekend. I eat two or three at lunch every day

I'm overran with chicken eggs so am thinking I'll can some pickled ones up this weekend as well.

What a coincidence!!!

Two weeks ago we pickled our beets, and just now I used some to pickle some eggs. Tune into Trapperman and first thread is about pickled eggs, lol.



Looks like the beet deal is a Pa. Thing.

For those asking about quail egg peeler, here is a good review.

https://www.youtube.com/watch?v=WSX_KBewOvg

I learned a new trick for taking the hide off of beets. That was the most work in canning them I always figured..


We use to boil them and then take the skin off, but this year the woman asked me if I thought my apple peeler would take it off?

Said, we'll find out! Before boiling, I plopped one on the peeler and shazaam, worked like a top. Didn't have to strain the beet juice either since to hide was already off.

Penrose was the brand I remember as a kid. They never refrigerated them back then. Anyone do em using dill?

I grew up eating that. My dad hated it. Every time my grandpa was having it, he called me over when I was a kid. We poured more vinegar over it while we ate it with my grandma's homemade bread. Yum!

I should have mentioned that the cider vinegar turns the eggs dark. Even have some black on them. They are not spoiled its just the cider. Why most use white vinegar only. I like the taste of cider vinegar. When they get a nice color to them they are ready to eat

Beets are coming on in the garden. We canned last week the first batch. Going to do the last of them this weekend. Need to get some bulk eggs and get to pickling once again. Good reminder Danny.