Red Beet Pickled Eggs

Updated: Jan 24

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 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!

_____________________________________________

Health & Healing

At Connective Wellbeing, we encourage you to always remember, you are indeed designed to be RESILIENT and BOUNCE BACK

Get in contact with us today and learn to pick up the reins of your health and wellbeing and let’s get going with a free consultation TODAY!

Get to know us more HERE

_____________________________________________

Copy the link below to share.