Before we get into talking about this killer recipe for Paleo Pickled Eggs with Fresh Beets, I want to sincerely thank everyone for your wonderful advice and encouraging words regarding my last post of self pity and doubt 🙂 To me, the best thing about blogging is the amount of sincere support and foodie love among all Bloggers. A mutual love and admiration for food definitely draws us all together, but it amazes me how close I feel to many of you and, even though I’ve never met any of you personally, I still consider you all as friends. Knowing that everyone at one time or another has had the same not-so-good feelings about blogging, reassures me that all of my self doubting is okay and perfectly normal. I may take a break now and then, but I believe I’ll always keep this blog because I wouldn’t want to let go of the friendships I’ve formed with everyone 🙂 Okay, now that the sappy-I-love-you-all speech is over…on to the 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. Typically I do the same ol’, same ol’ with the beets. I save the greens to sauté with fresh garlic and shallot as a side dish or to put in a lovely breakfast omelet the next morning (yum!). Then I’ll roast all the beets to serve them as a salad, like my Healthy Roasted Beets with Feta and Basil recipe. Roasted beets are great because you can cut/slice them up up and store in the refrigerator to use as needed. Easy, easy, easy, which is how I like my life; however, I took one look at last week’s CSA and thought about how awesome some pickled beets and eggs would be with a nice cold beer sitting on my porch during a warm summer’s day. Next thing I know, I’m pulling out my pickling jar.
This Paleo pickled eggs with fresh beets 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 Bragg’s organic, unfiltered, raw apple cider vinegar that contains the “mother”, which is made up of healthy enzymes, proteins, and good bacteria. Raw honey is just as beneficial 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. Chickens don’t lay eggs while they are going through their feather molting stage, so I have to buy eggs from my favorite Normanton Farms when that happens at my house. I love buying my veggies, meats, and eggs from them because you can see how the farm actually works and meet all the animals they raise. I know for a fact that everything on this farm is humanely raised and that makes me feel better about purchasing products from them.
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 Paleo Pickled Eggs with Fresh Beets recipe. By next weekend, you could be sitting outside in the hot summer sun, drinking a cold one, and eating some healthy pickled eggs and 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 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. 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.