The only thing better than a pickled beet is the Pickled Egg that was in the same jar.

MMMMM. Purple Eggs….

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
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3 Responses to 675

  1. frostedkiss says:

    what are pickle eggs ?? never had??

  2. alchemist says:

    Must be an northern/east coast thing. The recipe (as passed down from my mother, then adjusted by me) if you feel so inclined :

    Pensylvania Pickled Eggs

    6 Hard Boiled Eggs
    1 Cup Vinegar
    1 Cup Sugar
    1 Can Whole Beets
    2 Quart Jar (or other airtight container. I use a 2 qt. tupperware jug)

    Drain beets retaining Juice. Place beet juice into 1 cup measure. Top with water until liquid equals one cup.

    Add Beet Juice, Vinegar, and Sugar to a large jar or bottle. Mix until sugar is evenly distributed (or disolved). Add eggs an drained beets. If needed, add water until beets and eggs are covered.

    Mix well, then place in refrigerator at least 3 days. Vinegar and Beet Juice will penetrate egg, pickeling them. Eggs will turn dark purple due to beet juice.

    To eat, remove egg and or beets from jar, and serve. Great for summer picnics, or Easter leftovers.

    I think I’ll copy this to

  3. cordett says:

    Ugh. You are a sick, sick man.

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