Paleo Pickled Eggs with Fresh Beets are a healthy snack or side dish that fits into any clean eating diet. Using raw vinegar and sweetened with a touch of raw honey, the whole family will love these delicious beet pickled eggs.
Fresh beets and pickled eggs
I live for the summer season in New England because I have the best organic CSA in all of New Hampshire from Normanton Farms. Every week in my box are the most gorgeous fresh organic vegetables and over these past few weeks, my box has been filled with loads of delicious red beets.
Roasted beets are great because you can cut/slice them up up and store in the refrigerator to use as needed. So easy to use in Paleo dinner recipes too, but with this week’s beets, I thought of something a little different. Delicious pickled beets and eggs that I could enjoy with a nice cold beer on a hot summer day (okay, I know beer is not Paleo BUT it is exactly what I thought at that moment!).
how to make the best pickled eggs recipe
This pickled beet eggs recipe is as clean eating as you can get and is made with raw apple cider vinegar, for the sour tang, and raw honey, for a slight sweetness. Besides taste, the raw vinegar and honey are loaded with lots of nutritious benefits.
I prefer the unfiltered Bragg Organic Raw Apple Cider Vinegar, which is made up of healthy enzymes, proteins, and good bacteria. Love all the Bragg apple cider vinegar benefits. Although, raw honey benefits are just as good, with it’s various anti-viral, anti-bacterial, and anti-fungal properties.
It is also best to use the freshest eggs possible for this recipe, since the eggs may be stored for a long period of time in the pickling juice. I use eggs from my backyard chickens, so that’s about as fresh as you can get. If you don’t have your own chickens, try to seek out a local farm to get free-range chicken eggs. These eggs are not only better for you, but the taste is superior, plus the chickens are humanely raised. It’s most definitely worth the extra few dollars and time to go pick them up.
Here’s a little 411 on hard boiled fresh eggs…they are a pain-in-the-ass to peel. Older eggs are easier to peel so, unfortunately, my hard boiled eggs are always banged up on the outside. Except when they are pickled and pretty in pink 🙂
So go get some fresh farm goodies to make this healthy vegetarian recipe of Paleo Pickled Eggs with Fresh Beets. By next weekend, you could be sitting outside in the hot summer sun, drinking a cold one, and eating some pickled eggs and beets!
If you try the pickled eggs, please let me know in the comments below what you thought of the recipe or PIN it for later!
- 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 I use Bragg's
- 2 tablespoons organic raw honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 5 peeled small hard boiled eggs
- 1/2 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. DO NOT THROW OUT 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.
Recipe inspired by Primally Inspired