SereneCooking

When I lived with Cute-poet-chick, we went through something like a dozen eggs a year. Not that we disliked them; it just didn't come up all that often. I was vegetarian for a lot of that time, and I've never really craved eggs, and she wasn't into them, either.

My current partners really like eggs, though, so we have them around a lot. They're cheap protein for the diabetic, and they're easy and versatile when we don't feel like cooking.

Lately, on rec.food.cooking, there's been a pickled-eggs thread. One poster posted a picture of the eggs she pickles with beets -- totally pink! -- and it made me want to make some of my own.

What I made



Pickled eggs and beets

Into a half-gallon jar I put the following, in this order:

1 dozen eggs, hard-boiled and peeled
1 red onion, quartered and sliced thinly
Boiled syrup of 1/2 cup sugar, 2 cups vinegar, about a tablespoon of salt, and maybe a half teaspoon each of mustard seed, black peppercorns, and whole coriander
2 large beets, boiled, peeled, quartered, and sliced
enough additional vinegar (maybe 1/2 cup?) to cover it all

Next Monday, we'll taste it all and let you know how it turned out.



Cost per serving

someotherguy eats two eggs per serving, so that's what I'll estimate this at. One dozen eggs = six servings.

Eggs: $2.19
Onion: $.31
Beets: $1.79
Sugar/vinegar/spices: Maybe 50 cents total

Cost per serving: 80 cents