Beets and Eggs Come Together for Easter

Making red beet eggs is an enduring Easter tradition at my house. For those of you who have never had them, like both of my sons-in-law, it can seem like a funny combination of flavors: earthy and sweet and sour all in one.

This year, today was the day. Using a medium sized organic beet guarantees a good result. I cook them and they often bubble over onto the range top, staining the white with pink. At the same time, I start hard boiling the eggs. But what brings on the memories every time is the syrup for the whole concoction. It is made with vinegar, lemon juice, sugar and pungent spices. As I heat it to a boil, the sharp tangy scent takes over the kitchen. And, today, since it is chilly outside, the windows start to steam up.

Next, I peel the beets and they bleed their red color allover the white porcelain sink. Peel the eggs. Slice the beets.And then put everything together in a glass bowl. I have the perfect old fashioned glass dish with a glass lid. I like it because I can see everything turn red as the beets and the eggs get pickled.

I can't wait until that first bite on Sunday. And when I set them on the table, the color announces spring like no other. And, today, I have a good excuse to clean up the kitchen.

Here is the recipe I use for pickling:

1 1/4 c. sugar

2 c. water

Juice of one lemon

1 1/2 c. cider vinegar

1/2 t. cloves

1/2 t. allspice

1/2 t. cinnamon

Mix all the ingredients in a stainless steel pot. Bring to a boil. Pour over cooked and sliced beets and peeled hardboiled eggs in a glass dish.