Wednesday, April 26, 2006
Pickled eggs and using the beets
Restarted an old family tradition of making pickled eggs this time of year. Our recipe doesn't include pickling spices -- just canned beets, vinegar, and salt. Boy, I sure do like them. My husband seems to think they are okay, too. What was kind of cool though was what I did with the beets after they were pickled. I used whole small beets, and shredded them in the food processor, tossed them with sour cream. Sort of a riff on borscht. Even better though was turning that into a slaw by mixing them with shredded cabbage that I salted and drained for about an hour. It was surprisingly good, and a great side dish for some smoked pork chops I did in the stovetop smoker.