Hi everyone: I hope this finds you healthy, looking to the future and all it has to offer as a rebirth: spring has sprung. Growing up on a farm in rural Pennsylvania, we always had lots of milk, meat and eggs. If we didn’t grow it, harvest it, or make it we didn’t have any. Such as lettuce; we grew leaf lettuce and ate salads throughout the summer, but I don’t remember a salad in the fall or winter. We had a fruit cellar with a wire bin in the center that contained potatoes, onions, squash, and tomatoes. Everything else was either frozen or canned and the warped wooden shelves that lined the room were burdened with jars of jams, jellies, peaches, tomatoes, various pickles, and so many more.
In March, daffodils, tulips, and lilies popped up with fragrant blooms, always in a surprising place. (We didn’t remember where we planted them.) We had a “rock garden” on a rocky mound. Mom always planted the hyacinths we gave her Easter or Mother’s Day on this bank. Every year, no matter what color she planted, every single one of them bloomed purple. LOL
This spring will be different than any other, but we are not alone, we have each other, our families and friends.
Here is a recipe from the eggs we preserved by Pickling.
Pickled Deviled Eggs
This is a family recipe handed down for generations in my family. There are no exact measurement so you may need to test a couple as you go through the process.
Hard boil as many eggs as you’d like. (Don’t forget to save some for coloring with your family)
Make the pickled eggs:
Peel the shells off the eggs and place in a large container with a tight -itting lid.
In a saucepan, heat equal parts vinegar and red beet juice. Add sugar and stir until sugar is dissolved. (Sugar is something my family has never measured. It depends on how many eggs you make.)
Pour vinegar mixture over peeled eggs, then add red beets on top. Refrigerate a couple days until or until colored to your liking.
Deviled Pickled Eggs:
Cut the pickled eggs in half lengthwise.
Scoop out the yokes and place in a bowl. Smash them with a fork or run through a ricer (for less lumps)
Add mayonnaise, mustard and olive juice to taste; mix until smooth. With a tablespoon or cookie scoop, fill the whites of the eggs. Stick a small pimento on top and dust lightly with paprika. Keep refrigerated until ready to serve.
Title: A Cowboy’s Sweet Spot
Blurb: Janelle Franklin arrives in Saddle Creek, WY for a relaxing visit with her childhood friend and new mother. She also wants to fine-tune a secret passion, baking. But when she meets ranch manager, Carter Weaver, passion takes on a whole new meaning.
Carter excels at horse breeding but has a dark past that haunts him. When he meets Janelle, a woman he‘s comfortable with, sparks fly. But his past thwarts their future together and after a heated debate, Janelle leaves without a word taking his heart with her.
When she calls him out of the blue, he rushes to meet her. But will she accept him with his past? Or will they both have to sacrifice a loveless future?
Series: Romances on the Range Anthology
Author: Lorelei Confer
Release date: April 14, 2020 on preorder now for $.99 exclusive with Amazon
Rough, rugged, and ready to ride.
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Lorelei Confer lives on a peninsula in the mid-west coast of Florida with her high school sweetheart, now husband, and AJ, her longhaired Chihuahua.
In the fourth grade, she wrote her first story—something about getting a shot at the doctors—that was produced by the teacher for parents and students in an assembly. When she was older, she spilled her guts in a journal every night and wrote long newsy love letters to Viet Nam.
She is a multi-published author of romantic suspense with two series: The Deadly series and the Saddle Creek series. She also has written numerous novellas and short stories.
She loves to hear from her readers so if you want to stay “in the know” visit her website, sign up for her newsletters and contact her.
You can stalk Lorelei here:
Amazon Author Page: https://www.amazon.com/Lorelei-Confer/e/B004HX4G6K/
Backlists -Deadly series and the Saddle Creek series and can be found here: https://www.amazon.com/Lorelei-Confer/e/B004HX4G6K/
5 responses to “Rural Life on a Farm #simple living #preserving #pickledeggs”
I’ve never had pickled eggs, which is surprising since my ex-husband grew up in PA. A beautiful state. I’d love to try them and then make your deviled eggs recipe. Sounds good, Lorelei. Thanks for sharing, Cathy.
My grandma always pickled eggs. And we had a jar or two in cupboards mom would serve as snacks. I don’t remover beets in them she did pickle beets and I like them. I have eggs from our dying yesterday and a few beets so I think I will make a jar. ( they are expensive to buy) .
Yum. I don’t remember ever having them in the house growing up. I like pickled beets. We had those.
This brought back so many memories. My grandma pickled eggs and beets. I don’t remember them together. I am going to try this. I have beets and eggs from our Easter egg dying. Thanks for the lovely post and the book sounds good!
The book sounds good! At my mom’s restaurant growing up, she always had a gallon jar of pickled eggs and one of pickled pig’s feet. The former was really delish!