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.
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.
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.