Getting into a pickle
Cat Campbell/For The Madera Tribune
Pickled eggs get their color from beets, sliced or whole.
The morning of writing this, I had just made pickled eggs and beets, enough to fill (almost) a gallon jar. I didn’t grow up with such fare, but my mother-in-law did, and I was happy to learn how to make pickled eggs and beets.
I used to always grow my own beets, and I still plant them every year (in one of those old claw-foot tubs), but now I get lazy and buy pickled beets in glass jars or even cans. I also love corn relish, and after paying $8 to $10 for a pint jar and eating almost the whole thing in one or two sittings, I decided to make my own. It wasn’t easy to find the canning jars that first time.
I had given most of mine away and when Covid was at a high level, a lot of people started to preserve their own foods.