teacher by day - chef by night
I tasted these a day later and they were good enough to eat, but resisted temptation and let them sit another week or so and they were worth the wait! These are nice and crunchy still with all the taste you would expect from something pickled. So get your harvest of peas (or go ahead and make this with the green beans that are currently in abundance) and make up a jar of these to enjoy in a few days – YUM!
![Pickled [Deviled] Eggs](https://i0.wp.com/www.teacher-chef.com/wp-content/uploads/2011/04/4-22-pickled-beet-eggs1.jpg?resize=760%2C400&ssl=1)
A few years ago I made Pickled Beets and my parents told me that they hated pickled beets, but since through the years I was forced to try lots of things that I said I didn’t like – I told them they had to try it. Guess What… they liked it! I figured since at Passover (or Easter!!) we always have hard-boiled eggs and my whole family now likes pickled beets, why not combine the two!?
“If I ordered these in a restaurant and they tasted like these, I would be happy.” and “I really hope you are going to make these again” … when those are the phrases I heard from Rich when he was enjoying these, I knew that …
Whip out your blender, cut some veggies, and make yourself a nice fresh springtime snack to get you motivated to do whatever it is that you need to do. Snacking is good for the belly, the mouth, and the soul!!
In my attempt to be healthy recently I have been on a GREEN kick (smoothies, and pancakes, and muffins, and all sorts of yummy stuff made with spinach). Well now St. Patrick’s Day is passed and Spring is here (although I currently have a snow …
Who doesn’t love ranch dressing!? When we were little kids, ok, well always, we love dipping our veggies (or chips or breadsticks, or whatever) it in! The only bad thing is all the preservatives and who really knows what goes into it. Here is your solution …