Red Beet Pickled Eggs


Our first attempt of red beet pickled eggs did not turn out too bad, here is the recipe we combined out of 3 researched variants.


For our adaptation you will need ( always organic );

2 16 oz. glasses of cubed, pickled red beets

( or not pickled beets in a can / better in glass - sliced/diced )

12 hard-boiled peeled eggs ( from happy free roaming chickens )

1 cup water

1/2 cup apple cider vinegar that is milder in flavor

( with fresh beets that still need to be cooked, use 1 cup of white vinegar )

1/2 cup cane sugar

1 teaspoon Celtic sea salt

1/2 teaspoon ground cinnamon

( optional )

1 sweet onion

( sliced into half rings )

1 pinch of ground black pepper

2 bay leaves

12 whole cloves

5 juniper berries

INSTRUCTIONS

  • Place eggs in pot and cover with cold, filtered water and bring to a boil

  • Remove from heat, cover with lid and let eggs sit in hot water for 10 to 12 minutes, then remove from hot water, cool, and peel ( two of our eggs we used had a very thin shell, a result of a a diet low in calcium )

  • Place beets with juice and eggs in a 32 oz mason jar or glass container with lid

( cook raw beets in spice liquid / bring to boil / simmer for 10 minutes )

  • Bring the water and spice to a boil in a pot

  • Lower temperature and simmer for 8 minutes, stirring to dissolve and blend the sugar and salt completely

  • Pour the mixture over the beets and eggs

  • Important, allow to cool uncovered

  • Cover and refrigerate for a minimum of 48 hours before enjoying

Storage: In refrigerator for 2 - 3 weeks



Bon Appétit!


Silke De Oca, owner of Connective Wellbeing


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