Pickled Eggs
A pickled egg recipe with a functional twist
Servings: 8 eggs
Ingredients
- 8 hard boiled eggs, peeled
- 2 medium sized beets, peeled and sliced , or you can use a can of organic beets, if you prefer
- 1/2 cup red onion, thinly sliced , optional but adds extra flavor
- 1 cup apple cider vinegar (raw, with the mother) , or white vinegar
- 1 cup water
- 1-2 tbsp sugar or stevia , optional, but recommended for balance
- 1/2 tsp sea salt
- 1/2 tsp black peppercorns, optional
- 1–2 cloves garlic, smashed, optional
Instructions
- Hard boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then reduce to a simmer for 10–12 minutes. Drain and place in an ice bath. Peel once cooled. See how to make hard boiled eggs.
- Cook the beets: Add sliced beets to a small pot with 1 cup water. Simmer for 10–15 minutes until tender. Remove beets and save the beet water. Or you can use organic canned beets. If you use canned beets, pour the liquid from the can into the brine. Combine your beets with the hardboiled eggs then prep the brine.
- Make the brine: In the same pot, add the beet water, vinegar, salt, sweetener (if using), garlic, peppercorns, and any optional spices. Bring to a gentle simmer, then turn off the heat. Let cool slightly.
- Layer the jar: In a large glass jar, layer the beets, onions (if using), and peeled eggs. Pour the warm (not hot) brine over everything until covered.
- Chill and pickle: Seal the jar and refrigerate for at least 24–48 hours. The longer they sit, the deeper the color and flavor. They’re best after 3–5 days and last up to 2 weeks.
NOTES
Enjoy as is as a healthy protein-packed snack or to add a pop of color or flavor to deviled eggs, egg salad, or cobb salads.
Nutrition
Serving: 1egg | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Sodium: 150mg | Vitamin A: 5IU
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