Easter and Passover

Pickled Beets and Eggs

These are the best!

2 cans (16 oz. each) sliced red beets
1 cup cider vinegar
1/4 cup sugar
12 hard boiled eggs, shells removed
1 teaspoon salt
1/8 teaspoon ground cloves
1 medium onion, sliced (I use three!!!)

Drain beets; reserve 1 cup juice.

In a saucepan combine vinegar, sugar, salt,
cloves, onion, and beet juice.

Bring to a boil, stirring occasionally.
Add the beets; simmer uncovered for ten minutes.
Put the shelled eggs into a wide-mouth half-gallon jar.
Pour in beets and liquid.

Cool, cover and refrigerate for at least 24 hours.
Turn eggs occasionally to pickle eggs evenly.

Ham with Fruit Chutney
This is yummy!

8 servings

3-pound fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (16 oz each) fruit chutney (1 1/2 cups)
1 cup dried fruit and raisin mixture, chopped
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

Place ham in slow cooker.
Sprinkle with pepper.
Mix remaining ingredients; pour over ham.

Cover and cook on low setting 6 to 8 hours.

My favorite part of Passover!

6 peeled apples, coarsely chopped
2/3 cup chopped walnuts
3 tablespoon sugar
1/2 teaspoon cinnamon
4 tablespoon sweet red wine

Combine all, mixing thoroughly.
Add wine as need. Chill.
Makes 3 cups.

Visit Tempt my Tummy Tuesday for more recipe fun.


  1. some old fashioned but great recipes I remember all of these

  2. I love pickled beetroot - I ate it by the jar when I was pregnant with Amelie, and those it did give me some crazy-coloured looking samples for the midwife I wouldn't have been able to stop if they'd asked!

    I have never heard of Haroses but they sound delicious!!

  3. Thanks for sharing and linking up to Tempt My Tummy Tuesday.

  4. The ham looks good. I have never made picked beets before

  5. Oh, this all looks good! My grandmother used to make pickled beets! And the apples sound divine!

    Hope you are having a wonderful weekend!

    Love to my sweet friends...


    Sheila :-)