REFRIGERATED Spicy PICKLED EGGS & PICKLED BEETS | Pickling Recipe | Grandma's Recipe скачать в хорошем качестве

REFRIGERATED Spicy PICKLED EGGS & PICKLED BEETS | Pickling Recipe | Grandma's Recipe

I remember the first time that I tasted Pickled Eggs with Pickled Beets. It was on one of the many trips our family took to visit our extended family on my grandfather's side. I remember being upset because, as a child, I had absolutely zero enthusiasm to eat beets. But, during those days you did what you were told and you NEVER insulted anyone, even family, by refusing food. Lucky for me, that jar of pickled eggs with beets converted me to a major fan of beets. I have eaten them ever since without any complaints. As a young adult I even came up with my own version of my family's recipe. However, in my version I roast the beets before pickling them. This is the recipe that I am sharing with y'all today. If you have enjoyed this recipe, LIKE and SHARE it. SUBSCRIBE to our channel and click NOTIFICATIONS to have access to our videos as soon as they are released. SUBSCRIBE    / @grandmabessieshouse   SHARE VIDEO    • REFRIGERATED Spicy PICKLED EGGS & PICKLED ...   REFRIGERATED SPICY PICKLED EGGS & PICKLED BEETS 3 red beets trimmed, peeled & evenly cut into large chunks olive oil to coat beets with 1 - 1 1/4 cups water 1 cup sugar 1 cup distilled white vinegar 1 Tbsp kosher salt 1 Tbsp crab boil spice mix 1 Tbsp black peppercorns 6 cloves garlic, peeled & smashed 3 bay leaves 3 tsp red pepper flakes, divided 6 hard boiled eggs (or steamed eggs, see notes) peeled from shells 3 pint sized canning jars 1. Preheat oven to 375°F. While oven heats up, in a large pot sanitize canning jars, lids, screw bands and canning supplies. Place them on a clean dish towel or paper towels once sanitized. 2. Place beets in a bowl and coat them with olive oil. Place coated beets on a sheet pan (sprayed with nonstick spray) and place into preheated oven. Bake for 30 minutes, turning beets halfway through. 3. While beets are roasting make brine. Bring water to a boil. Add sugar and combine until dissolved. Remove from heat. Add vinegar and dried spices. Combine until blended. 4. Place 1 hard boiled egg in each canning jar along with half of the roasted beets. Divide beets evenly. Add bay leaves and garlic. Add the other egg, red pepper flakes and remainder of beets. Add brine to each jar leaving a 1/4 - inch space from the top of the jar. Seal jars and refrigerate for a minimum of 24 hours before eating. Eat these pickles within 1 week. NOTES 1. See our episode "Quick & Easy Deviled Eggs | 2 Ways" for directions on how to perfectly steam eggs.    • Quick & Easy DEVILED EGGS Recipe | Make De...   Thanks for enjoying this recipe and make sure to try it. Also, don't be afraid to pickle food that are considered outside of the norm. You might be surprised at how good these foods taste when pickled and start inventing your own spin on pickling these foods. Trying hard not to eat all 3 jars of these pickles at once, Dana MUSIC ATTRIBUTION 1. Hey There by half.cool (YouTube free music library, attribution not required) 2. Ticklish by Quincas Moreira (YouTube free music library, attribution not required)