When chickens give you eggs....,

Our chickens have been blessing us for weeks with lots of eggs. So I decided to pickle some. I have pickled eggs before but used a different recipe. I came across this recipe and decided to try something different.

 

 

First boil a dozen eggs, I am using smaller eggs that our sweet little Silkies are laying.

 

 

While your eggs are boiling, mix together your vinegar, salt, sugar and pickling spice.

 

When this pickling liquid comes to a boil, add 1 large onion, sliced. Let your liquid and onions sit for 5 minutes.

 

Once your eggs are boiled, peel and stuff them into your jars. Ladle your hot pickling liquid and onions into your jars. I used pints.

 

Boil your jarred eggs in a boiling water canner for 5 minutes.

 

 

 

Pickled Eggs

 

12 boiled and peeled eggs

4 cups vinegar

1 teaspoon salt

1 large onion, sliced

1/3 cup sugar

1 tablespoon pickling spice

 

Boil your eggs and while they are boiling combine your vinegar, salt, sugar and pickling spice and bring it to boil. Turn you liquid off and add your sliced onion. Once you have peeled your eggs, pack them into your jars. Ladle the hot liquid and onions over your eggs. Boil in your boiling water canner for 5 minutes.

amish pickled beets and eggs......

Our little Bantam chickens have been laying pretty regularly. They lay small eggs and they are perfect for pickling. I recently found this recipe and thought I would give it a try. They look great, just curious of how they taste! Guess we will see in about a week. I tripled the recipe because I had more than eight eggs!

Pennsylvania Dutch Pickled Beets and Eggs

8 eggs (already hard-boiled)

2 (15 ounce) cans sliced pickled beets, juice reserved

1 onion, sliced

1 cup white vinegar

3/4 cups cider vinegar

1/2 teaspoon salt

1 pinch black pepper

2 bay leaves

12 whole cloves

1. Place beets, onion and peeled eggs in a mason jar (if canning) or a non-reactive glass or plastic container. Set aside.

2. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer for 5 minutes.

3. Pour hot liquid over beets, onions and eggs. Cover and refrigerate 48 hours before using, if you are not canning.

4. If canning, place jars in canner and process for 10 minutes.

getting ready for a little vacation

Well, everyone is counting down. We leave for a little vacation Monday! Everyone is very excited. We will be attending our homeschool convention also in the same week. We have been doing lots of things around here getting ready for it.


For one, I had about seven gallons of fresh, raw cream to make into butter. So far, half of it has been done, so, today, I will finish it. We decided to make 1/2 cup balls this time. Sometimes we make logs and sometimes we put it into cake pans and cut it into sticks.

Remember, I am not a photographer, so these pictures are not the best!


Another thing we have been doing around here is raising meat birds. Eight weeks ago we were given, by my in-laws, 30 Cornish X meat chickens. We had talked alot about trying to raise our own meat source for a while. We figured we would start with chickens. We have, since last Friday, have been feeding them  for eight weeks. They are a fast growing breed so at this age are reading for slaughtering. Friday afternoon we slaughtered half of them and Saturday morning, the other half. It was quite the experience. 


A while back I purchased a DVD entitled "Homesteading for Beginners". It has everything from raising chickens, milking a cow, using the raw milk and cream, to butchering chickens. We learned everything we needed to know about cleaning and processing the chickens. It was very informative. I would highly recommend it. You can purchase it from here or here. 


I have put half in the freezer, whole, and today, cutting the breast out of the other half, freezing the leg quarters and make a stock with the carcass. I am not sure if I will grind the breasts and have it for chicken burgers or freeze them whole for homemade chicken nuggets. Remember, I am not a photographer!!! Here is a picture I took of the chickens the first day after processing them.

The picture really doesn't give them justice. Most of them were in the 4 - 5 lb.  weight range. Some were smaller and a few were bigger. We are very happy with the outcome.


We are learning lots about homesteading and enjoying living it each and every day. One of our big reasons for living the way we do is to teach our children how to live off the land and survive and love and give thanks to the Lord while doing it.


     


     Whatever you do, work heartily, as for the Lord and not for men, knowing that from the Lord you will receive the inheritance as your reward. You are serving the Lord Christ.
~~Colossians 3:23-24