It’s almost 5 p.m. and I still have to go out and fertilize the plants but as soon as that’s done, I’m sitting and stitching and not getting up . . unless Oscar has to go out and we know that WILL happen!
Not in the kitchen but I got two loads of laundry done, hung out, dried, and brought in.
There were several things that needed to be done. First, I fed the sour dough. I’m keeping two jars doing now because we eat lots of sandwiches and salads during the summer.
Second, I made a batch of pickled eggs. I always have these in the fridge. As soon as I open a jar, I make another jar because a dozen of them don’t last us long. When I opened the last jar about 10 days ago, I meant to make more and didn’t. Yesterday we finished the last of those and . . no more in the fridge. I wanted to make potato salad for tomorrow and we have no pickled eggs. These won’t be ready to open for at least a week so I’ll have to use plain boiled eggs for the potato salad.
Third, the pickles I love. I simply take an 80 oz. jar of whole dill pickles, drain them, slice them into rather thick slices. Put them back in the jar, add about 3-1/2 cups of sugar and four or five sliced jalapeno peppers. Put the lid back on the jar, shake it several times a day for a couple of days til the sugar dissolves. Then put the whole jar in the fridge and let it sit for a week or so.
I then divide them up into 4 or 5 quart jars. I’ll add some crab boil to one jar, dried red pepper to another jar, leave a couple of jars plain. It’s amazing how crunchy and delicious these are! They also take a couple of weeks before they’ll be ready to divide up and start using
Last, I made salads in jars.
Five jars of salads in the handy vacuum chamber Vince made from an old pressur ecanner.
All sealed and in the fridge. Pop the top and we have salads. There’s enough in each jar for two dinner salads for us. I used carrots, radishes, sunchokes, tomatoes, cucumbers and several kinds of lettuce from the farmers’ market. I put the heavier things on bottom and the lighter, more fragile items on top.
It’s so convenient to have these salads and not have to get everything out, wash it, and put it all away. Once they’re vacuum sealed, they’ll last 7 – 10 days in the fridge and taste as fresh as the day they’re made.
Going out to water and fertilize, then I’m sitting and cross stitching for the rest of the evening.
Pamela says
Do you use store bought pickles to make your pickles? Are they hot and sweet then? You don’t add any additional liquids? For your pickled eggs, do you have a recipe for those? I make pickled eggs and beets. Those have sugar in them and we love them. I have never made pickled eggs without the beets.
judy.blog@gmail.com says
I’ll do a post on how I do them. I don’t think I’ve had pickled eggs and beets together. Would love your recipe.
Pamela says
This is pretty much what I do. I use either fresh or canned beets and add as many eggs as I can. I use the beet juice instead of water. I use regular sugar.
https://feelgoodfoodie.net/recipe/beet-pickled-eggs/
judy.blog@gmail.com says
Thank you. I’ll have to try that.
Pamela says
I posted a link but I guess that didn’t work. Here is a recipe that is close to what I do. I don’t use a recipe and just wing it. I usually use as many eggs as I can get in my container, I usually use more sugar than this recipe calls for, I usually use the beet juice from either cooked fresh beets or canned beets instead of water and I use regular sugar. I also warm up the beets when bringing the other ingredients to a boil. They are frequently called Red Beet Eggs and I see a post that says these are a PA thing. That makes sense since I am in PA. We love them.
?1 package cooked beets (I am not sure what this means. I usually use one or two cans of beets or cook my own.)
?6 hard-boiled eggs peeled
?1 cup water
?1 cup apple cider vinegar
?½ cup cane sugar
?1 teaspoon Kosher salt
INSTRUCTIONS
Place beets and eggs in a 24-ounce mason jar.
In a small saucepan, bring the water, vinegar, sugar and salt to a boil, stirring to dissolve the sugar and salt.
Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.
Sally W says
I love red beet eggs. They are on all the salad bars in Amish country Ohio.