Pickled Eggs with 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 beet salad with goat cheese or this one with feta cheese!
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 I thought of something a little different.
How to make pickled eggs
- It’s best to use the freshest eggs possible for this recipe because the eggs are 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. Farm eggs are most definitely worth the few extra dollars.
- Use a quality raw apple cider vinegar. I prefer the unfiltered Bragg Organic Raw Apple Cider Vinegar, which is made up of healthy enzymes, proteins, and good bacteria.
- Use a VERY high quality raw honey. Try to get local honey, if you can, because most of the inexpensive store one are not even real. It’s better to get the best honey around for the best anti-viral, anti-bacterial, and anti-fungal benefits possible too.
Here’s a little 411 on hard boiled fresh eggs, they are a pain-in-the-ass to peel! Older eggs are way easier to peel. Unfortunately, my peeled hard boiled eggs are always banged up on the outside. Except when they are pickled and pretty in pink.
For a perfectly healthy snack
This pickled beet eggs recipe is as clean eating as you can get! It’s made with minimal ingredients and fits into all of the natural diets, like:
- Paleo
- Keto (beets aren’t traditionally included in this diet, but some Keto followers don’t mind to eat them)
- Whole30 (honey is usually not allowed on Whole30, so leave it out)
So go get some fresh farm goodies to make this healthy vegetarian recipe of Paleo Pickled Eggs with Fresh Beets. Got extra hard boiled eggs? Try this recipe for the Best Deviled Eggs around!
If you try these pickled eggs with beets, please let me know in the comments below what you thought of the recipe. Don’t forget to PIN it for later too!
Pickled Eggs with Beets
Ingredients
- 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
Instructions
- 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 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.
Recipe Notes & Tips:
- 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
Amanda Biebel says
Wonderful recipe! We’re loving it here!
Just some notes for others: we weren’t sure how much was too many beets. (I mean, like, no such thing, but follow me.) I trimmed and cleaned up 10 medium- large beets and measured the cooking liquid until it was enough to cover (15 cups). We then 5x the recipe, and then further doubled the onions because my husband likes to eat them pickled in this brine too. We had 23 eggs already hard boiled and ready to go, and this brine was perfect! I usually roast the beets, but this was a nice change. Thank you!!
Karrie says
Thank you Amanda and thank you so much for the notes on how you made the beets too! It’s always so helpful to others looking it make the recipe 🙂
sarah says
We love beets and eggs so this was a must for us! Easy and results were delicious. I’m making my next batch now…………..
Karrie says
That’s awesome Sarah and so happy you liked the recipe! Thanks for taking the time to comment too!
Jessi Yoder says
Hey Karrie! Very excited about this recipe . Pickled eggs and beets are my jam! Have you ever canned/ water bathed this recipe before? Wondering if it would work with this recipe…
Karrie says
Hi Jessi!! I’m excited that you are excited about this recipe! lol! Yes, these pickled eggs and beets can be canned, but they will still need to be stored in the refrigerator. See this link to the National Center for Home Food Preservation for more info –>> https://nchfp.uga.edu/how/can_06/pickled_eggs.html
Please let me know how you like the recipe after you make them!
Ana says
Hi so if I wanted to do more than 5 eggs, would I have to double the recepie?
Karrie says
Hi Ana, yes I would at least double the liquid ingredients in the recipe to make sure you have enough pickling liquid to cover the beets and eggs.
harold green says
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.
Karrie says
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 egg out of the big jar they had at the counter. They were the best pickled eggs in the world!
Debbie says
I’m not big on beets but I LOVE these eggs! I buy beets for the juice
Karrie says
Thanks so much Debbie and beet juice is delish!
Julia says
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.
Karrie says
Thanks so much Julia for all the egg tips!! It will definitely make peeling them easier.
Laura W says
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.
Karrie says
I’ve never tried that Laura but it’s a great idea! I like one pot cooking too.
Deborah says
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
Karrie says
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
Kathleen | HapaNomNom says
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!
[email protected] says
Thanks Kathleen!
Gaila says
Hey Karrie These pickled eggs were great! Easy and delicious!
[email protected] says
Thanks and so glad you liked them!