Why I’ve been MIA
So I haven’t been blogging due to my long holiday in Scotland visiting my sister. Although I had planned to blog about the new preloved items I found/received, the lovely gardens I saw, and what I plan to do with my wool yarn from Isle of Arran, I spent my time visiting instead. Now home and jet-lagged, my fridge is empty and my garden is in need of a little TLC.  Not being able to put off eating (and also due to the rain) the first thing on my to-do list is to stock the fridge and try some recipes I’ve been wanting to try.

Although I find them strange and wouldn’t eat one, Hubster has been craving pickled eggs for sometime. On our holiday he tried a Scottish variation and was surprised by the lack of color and  foreign taste. It wasn’t his ideal of a pickled egg. Upon our return, I decided to make some to stock in the fridge for his snacks. I called his grandmother for her recipe and modified it slightly based on the ingredients I had on hand (shhh… don’t tell Hubster).

I started out making 18 hard-boiled eggs, which I don’t make too often. Last time I found “the perfect hard-boiled egg recipe” online and they turned out all wrong (soft-boiled)! So this time I cooked them using my own discretion. First I brought 18 eggs to room temperature, placed them in a pot with a splash of vinegar and enough water to cover them. Boiled them for ten minutes, took them off the burner for a few minutes then flushed them with cool water. Fresh eggs never seem to peel well, but I didn’t want to wait a few days before making him his treat.Hard-Boiled Eggs

His Gram’s Recipe:
18 hard boiled eggs
2 cans of beets
1 1/2 c. cider vinegar
1/2 c. sugar
a few pinches of celery seed
salt & pepper 

My Variation:
18 hard-boiled eggs
2 cans beets (I purchase that type with no salt added) 
1 1/2 c. cider vinegar
1/2 c. sugar
a pinch of mustard seeds
a pinch of celery salt
pepperPickled Eggs

I mixed the vinegar, sugar, seeds, seasoning, and pepper together. Next, I added the beets and juice from the cans and mixed well. Then I added the eggs, covered the container and shook it. I let the container set out over night, turning over from time to time, then stuck them in the fridge the next morning. Hubster began to enjoy that morning. I’ve never eaten one and can’t honestly say how they taste.

That should keep him happy while I’m trying out new recipes…