Paleo Pickled Eggs with Beets
A delicious snack or side dish of pickled eggs using fresh beets. Made with healthy raw apple cider vinegar and raw honey.
Yield: 5 Servings
5 whole medium-sized organic red beets, cleaned of all dirt with the tops and bottoms removed
3 cups water
1 cup organic unfiltered raw apple cider vinegar
2 Tb organic raw honey
½ tsp kosher salt
¼ tsp freshly ground white pepper
⅛ tsp ground cinnamon
⅛ tsp ground cloves
5 peeled small hard boiled eggs
½ small onion, thinly sliced
- Place well cleaned beets in a saucepan with the 3 cups of water. Bring to a rolling boil over medium-high heat, reduce heat to a light boil and cook for 25 minutes or until beets are fork tender.
- Removed the cooked beets from the water and set aside to cool. Don’t throw out the beet water, set it aside to cool.
- Once beets are fully cooled, remove skins and cut into slices or wedges. Set aside.
- Once beet water has cooled to room temperature, add the vinegar, honey, salt, pepper, cinnamon, and cloves. Stir well.
- Place cut beets, peeled hard boiled eggs, and sliced onion in a large glass container. Pour the cooled seasoned beet water in the container and completely cover everything. Tightly seal and
- place in the refrigerator for at least 5 days before eating to allow the beets, eggs, and onion to absorb pickling flavor. The longer the beets and eggs stay in the pickling liquid, the more intense the flavor.
- The pickled beets and eggs will stay fresh, covered in the refrigerator and the liquid, for up to 1 month (or longer). The pickling liquid can be reused, just add more cooked beets and eggs to the jar, making sure they are completely covered by the liquid.