Huckleberry Pickled Red Eggs

Recipe by: Laurene Wells

• 4 dozen eggs
• boiled and peeled
• 5 beets, boiled
• 4 cups beet juice
• 2 cups brown sugar
• 1 cup WMB huckleberry vinegar
• 1 cup white vinegar4 small onions, sliced in rings
• 1 fresh ginger, peeled and sliced
• 10 pint jars

Boil eggs 15 minutes, and peel them. Set aside.Peel and slice beets, boil in a quart and a half of water for about 15 minutes. Reserve juice.

In a medium pan, combine 4 c. beet juice, 2 c. brown sugar, 1 c. huckleberry vinegar, 1 c. white vinegar and bring to a boil, stirring occasionally. All sugar should be dissolved into the liquid.

Sterilize jars in boiling water.

Place onion slices and ginger in the bottom of each jar. Stuff eggs and beet slices into jars. Top with any remaining onion and ginger. Pour hot beet-vinegar brine over the eggs, leaving a little head space. Eggs should be totally covered in brine, not poking up.

Sterilize lids in boiling water. Tighten lids onto jars.

Heat process in a hot water bath (making sure water is about 1 inch over the lids) for 5 minutes. Remove from hot water bath and turn upside down onto counter. Allow jars to cool and seal before turning upright for labeling.

Original recipe this was adapted from suggested that all ingredients (ginger wasn’t on that ingredient list) could be mixed into a class bowl, covered, and left in the fridge for 2 days before serving. Didn’t mention canning, was a make-ahead type dish.

Huckleberry Vinegar available from ttp://www.wildmountainberries.com

(Note: old eggs will peel easier than really fresh eggs.)