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.
The easiest pickled eggs with beets recipe
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 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 fresh 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-a** 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.
A clean eating 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:
- 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 of the recipe)
So go get some fresh farm goodies to make this healthy vegetarian recipe of 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
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 5 peeled small hard boiled eggs
- ½ small onion, thinly sliced
- Place well cleaned 5 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.
- Remove the cooked beets from the water and set aside to cool. DO NOT THROW OUT THE BEET WATERSet the beet water aside to cool down to room temperature. Once beets are fully cooled enough to easily hold them, remove the skins and cut into slices or wedges. Set aside.
- Once beet water has cooled to room temperature, add the 1 cup vinegar, 2 tablespoons honey, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon cinnamon, and ⅛ teaspoon cloves. Stir well.
- Place cut beets, peeled 5 hard boiled eggs, and ½ small onion (thinly sliced) 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 longer the beets and eggs stay in the pickling liquid, the more intense the flavor.
- 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