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.
delicious beet 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 make the same dishes with fresh 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, and I typically roast all the beets to serve them as a salad, like in this roasted beet recipe, and to use in paleo dinner recipes.
Roasted beets are great because you can cut/slice them up up and store in the refrigerator to use as needed. So easy, but with this week’s beets, I thought about how delicious some pickled beets and eggs would be with a nice cold beer…so I did some beet pickled eggs 😃
how to make pickled eggs
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 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!
- 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
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground white pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp 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.