Here’s one for ya.
I’ve had three boyfriends from PA. (I married one of them :-)
Here’s a recipe from the second one, the first time that I enjoyed this wonderful thing:
http://allrecipes.com/recipe/pennsylvania-dutch-pickled-beets-and-eggs/
(Yeah, I know: BEETS. But, they are very nutritious. I first learned to like them when I encountered them in ‘salad bars’.)
-JT
Never really cared much for beets. Mother made something called ‘Harvard Beets’ Don’t know the recipe, and as they weren’t eaten by moi’, never asked for a copy. They were way too sweet for the taste buds. I’ve used beets in a cake before....a jar of baby good. Yacks!!—that was about 35 years ago. The cake wasn’t bad and the beets just blended right in as if they belonged.
Believe the attempt to use the beets in the sweet pickle brine, using the brine from purchased pickles, will be the next experiment. Beets, and then move up to jalapeno peppers. Once upon a time one could find sweet pickled jalapenos in the grocery. They were so good. For some reason, these can no longer be found. Now that the pickle juice tips have been found...might give the peppers, beets and watermelon rind pickles an opportunity to get pickled
Never cared much for watermelon—but loved the watermelon pickle rind.
That pic of the pickled eggs is so vibrant. They look like Easter eggs. beautiful color.