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pickled eggs. it sounds weird, but damn are they good. i have wanted to make these since i saw their beautiful color online somewhere. the first time i actually had one was at one of the famous french dip places in LA, Phillipe. i wasn’t disappointed. so, one snowy afternoon here on the Colorado homestead, i made some pickled eggs.

i love eggs. i love them in every way possible, except raw…i have never actually tried that, but for some reason the thought of drinking raw eggs reminds me of that rocky scene, where he does so.

i actually had some pickled beets in the fridge from a little mom and pop place down the street from my house, colorado cherry company. this place, nestled into the base of the big rocky mountains, sells anything pickled you could ever want. they also make a raspberry juice that is to die for, and pies. they make pies too! it is just one of the many little gems in my country neighborhood.

i used some bay leaves from the tree in my old backyard in LA. i meant to harvest more before i left…it just seems so silly to buy them now, but i suppose one day i will have to again. i might still be in denial i don’t live in that house anymore, that i don’t have that california backyard anymore. sigh.

i also used different herbs from my inside mini herb garden. these would have been even more perfect if i would have gotten eggs from my dog walker and her chickens.

the color of mine did not turn out as purple as i would have liked. let’s not call it a disappointment, let’s call it trial and error.

spring is upon us, even if we still get snow here. one day you wake up to 2 inches on the ground, and the next it is 60 degrees. i can see green grass starting to pop up across the lawn. it has been so long since i have witnessed a spring other than southern california’s…which i don’t think really counts much to the rest of the country.

these pickled eggs just might be the perfect treat for easter!

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recipe

6-7 eggs boiled and peeled

6-10 beets, depending on the size

1 cup of beet juice (pickled)

1 cup of apple cider vinegar

1/2 cup of sugar

1/2 red onion

2 bay leaves

10 peppercorns

a few springs of dill and thyme

1/2 tsp of salt

boil your eggs and peel them. cut your onions.

combine all ingredients together, except onions and eggs and beets, into a saucepan and bring to a boil. simmer for ten minutes. place the eggs, onions, and beets together in a jar and pour the mixture over the eggs. place in the fridge for 48 hours. serve!

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