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.
Typically I would just roast all the beets to serve them as a salad, like this colorful one or this one (which was one of my first recipes!!)
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
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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.
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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.
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Once beet water has cooled to room temperature, add the vinegar, honey, salt, pepper, cinnamon, and cloves. Stir well.
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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
That’s lovely! I’ve made pickled eggs (they were deviled eggs Indeed) just first time this year, and I loved them! However, I used a simpler marinade that’s why using apple cider vinegar, cinnamon, and cloves in your version sounds like a good addition! Well done, Karrie!
Thanks Ben. I’m going to go check out your recipe now for the deviled pickled eggs because you would to try that recipe with these.
This is such a cool recipe, Karrie! I’ve never had pickled eggs, but they sound delicious. I love picked foods in general so I can imagine devouring these too! Also I didn’t know fresh eggs were so hard to peel; that’s so interesting. I saw Pioneer Woman do this thing where she placed her cooked eggs in an ice bath and covered them with lots of ice before peeling…she said it made them way easier to peel. I wonder if that would work with fresh eggs too? Anyways, fantastic post – I will definitely have to try this!
Thank you Beeta! I could eat pickled foods every day of my life at every meal. Pioneer Woman is right and I forgot to mention in the post that I immediately cool down the eggs in cold water to try to make the peeling easier. My fresh eggs still like to be troublesome but the cold water def helps with peeling older eggs.
It looks like a great snack! I love roasted beets, although I don’t love the purple hands after haha.
Too true Dannii! Everything in my kitchen and both of my hands were purple after this recipe (but it’s worth it)
You have your very own chickens?!!?! How cool is that?! I love roasted beet so much I could marry them. I have to confess that I’ve never had pickeled eggs though. They certainly are festive!
Haha! I would marry roasted beets too! Never had pickled eggs before? Girl, you better get on that quick cause they are mighty tasty with a beer.
Well, welcome out of your pit of self doubt, girlfriend! I love pickled eggs (minus the yolk–>allergic), but I’ve never made my own. Why? No clue. Obvi this is going to change now that you have shown me the light.. and provided me with a handy dandy yummy recipe! I always buy cage free eggs, and you are right- totally worth the couple extra cents per egg. Next year I’ll have to join the cool chick (pun intended) club and raise my own chickens! Happy friday, my sweets! <3 Cheers!! Xo
Thanks Chey and yes, now that you are a NC country girl, you should get your own chickens next year! They are really easy to keep, except for cleaning out the coop every other week but my J does that and yours can too
I love these eggs, They look and taste incredible. Very fancy and impressive
Thanks so much. I just clicked on your recipe for deviled beet eggs and going to try it with mine this weekend
Hey Karrie I love pickles! and have never tasted pickled eggs! I think I am going to try your recipe as soon as possible! looks so great!
Anything pickled is awesome!! Hope you do try it Gaila and please let me know how you like it.
I despise beets. They taste like dirt. But your picture was really pretty and it made me want to at least TRY them. I like your hubby first, then your chickens, then Gracie. Then I like Nola. Then you. Then the beets.
If I’ve told you once Heather, I’ve told you a thousand times. You haven’t had properly cooked beets and that is why you don’t like them. You need to try this recipe and I bet you change your mind. BTW, I like your kids first, then your hubby, then these beets, then your cat, then your neighbor’s dog, and then you
I’m not big on beets but I LOVE these eggs! I buy beets for the juice
Thanks so much Debbie and beet juice is delish!
These are so gorgeous, and combine two of my favourite things: pickling & beets!
I totally agree with you on buying humanely raised eggs, and I absolutely love the sound of going to a farm to pick them up yourself!
Thanks so much Sophie and thanks for stopping by!
I get tired of the same-old-same-old veggie dishes. This is definitely not same-old-same-old. These pickled eggs and beets are such a nice change, and the vibrant color of the egg is pretty amazing!
Thank you Thao and they are so easy to make
The color of these eggs are absolutely stunning! And I love all of the warm and bold spices you used in the pickling solution. How cool is it that you have a farm to buy fresh, humanly raised eggs that’s so close to you!
Thanks Kathleen!
I love pickled veggies, and these beets + eggs look gorgeous! Love how the whites of the egg took on the purple color of the beets…so pretty! Would go perfectly on top of of some frisee!
Thank you! I love frisee and you are so right, it would be the perfect combo
Thank you For the recipe. Is the honey just to sweeten it up? Not really a fan of the sweet. I’m going to leave it out
Welcome Deborah! Yes, the honey is to add a little sweetness and counter the vinegar. Never tried making it without the honey so please let me know how it turns out for you
Have you ever tried boiling the eggs with the beets? I realize you’d probably have to fish them out before the beets are cooked, but I like the idea of making it all happen in one pot.
I’ve never tried that Laura but it’s a great idea! I like one pot cooking too.
I have made a lot of these, they came to your recipe to see how to do them Paleo. Peeling eggs used to drive me bonkers so I found an easy peel egg recipe. It makes peeling the eggs a breeze and I don’t end up with pockmarked and or destroyed eggs in the process.
Bring a couple inches of water to boil in a steamer pot or in a large sauté pan with good fitting lid. Add your eggs – either in the steamer basket or directly in the water doesn’t matter. Cover with a lid reduce the heat to medium low and simmer for 13 to 15 minutes. Remove from simmering water directly to icewater bath. No green egg yolks, no sticky shell.
Thanks so much Julia for all the egg tips!! It will definitely make peeling them easier.
I’ve got a pen on hens up here on the farm and they always produce to many eggs for the wife and I to eat. I used to boil them but got tired of throwing half the egg away with the shell. Finally ran across an article on steaming eggs. I steam them, extra large eggs, for fourteen minutes between when I begin to see steam and when I remove the eggs from pan and immerse them in cool water. The fresh eggs shell much easier that way and are always perfectly cooked. I start out with cold eggs so room temperature eggs may require a shorter cooking time. I’m about to try the beet egg recipe today and see if it’s something I like. I’ve seen several comments from people who’s dad remembered pickled eggs from the bars. So do I when my dad used to got with me along back over 65 years ago here in texas. So they’ve been around a while and yet I’ve never seen a jar for sale in the stores. Apparently there’s no safe way to can the eggs with normal canning methods.
Thank so much for your comment Harold and hope you liked the recipe! Your story about you, your Dad, and the jars of pickled eggs reminded me of my childhood. In Florida, my sister and I would ride our bikes to the corner store and buy Cuban sandwiches and grab a pickled eggs out of the big jar they had at the counter. They were the best pickled eggs in the world!