I'm on a hard-boiled egg kick. One of my favorite snacks is an hb-egg with a dollop of homemade mayo and a light sprinkling of...Read More
Paleo Pink Pickled Eggs & Beets
That is an (unintentional) insult to homesteaders everywhere.
Preserving things during the summer is a Big Deal here, and after multiple exposures, I could no longer resist the massive towers of 1-quart Ball jars at the co-op, the regular grocery store, and K-Mart. I’ve been tinkering a lot and after several batches, I’ve finally landed on my ideal pickled egg recipe. The eggs are nice and firm, just slightly sweet, not overly sour, and have a whisper of spices to keep it interesting, but not overpowering. The yolks are super creamy because I followed these instructions for perfectly peelable eggs and cut the cooking time to 10 minutes instead of 11. And, the best part, these eggs are a gorgeous shade of fuchsia.
Because I’m a sucker for tangy, salty things, I’m also experimenting with pickling other goodies; there’s a jar of turnips aging in my fridge right now.
I also ordered a chest freezer to be delivered this week so I can stockpile my homemade duck bone broth, lamb bone broth, and pastured pork for the winter.
Makes 1 dozen eggs + 3ish cups of beets | Prep 10 minutes, not including hard-boiling time | cook 15 minutes | Chill 5 days
NOTE: I tried to make a sugar-free Whole30 version, but it was just sour, sour, sour. I will try experimenting with some dried fruit in the brine for Whole30 folks, but for now, save this recipe for after your Whole30.
1/2 large onion, halved and sliced thin
2 (15-ounce) cans sliced beets
1 1/2 cups distilled white vinegar
1/3 cup coconut sugar
1 tablespoon salt
11 whole cloves
5 whole allspice seeds
pinch whole cumin seed
12 large eggs, hard-boiled and peeled (best technique for hard-boiling eggs)
2 quart glass jars with tight-fitting lids (or 4 pint jars or whatever mis-matched jars you want to use if you’re not a burgeoning homesteader)
Combine onion, beets with their juice, vinegar, sugar, salt, cloves, allspice seeds, and cumin seeds in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and cool to room temperature.
Place the eggs in a clean 1-quart glass jar, then pour the pickling liquid over the eggs so they’re completely submerged. Place the beets in another jar. Seal both jars and refrigerate at least 5 days, gently shaking the egg jar occasionally to ensure all sides of the eggs are exposed to the beet juice.
*NOTE: You can put a mix of eggs and beets in each jar, but where beets and eggs touch, the egg gets a very dark purple mark. If you’d prefer the eggs to be uniformly pink, I recommend you jar them separately. In case you need some sweet 1-quart Ball jars, I just got these, and I love them. So cute!
Make a pretty deli plate with a scoop of tuna with homemade mayo surrounded by pickled beets, a pickled egg, carrot and pepper strips, and a few olives.
Liven up a green salad with pickled beets and onions, plus some Pumpkin-Spiced Pepitas and golden raisins. It’s salty-sweet-spicy-sour awesome.
Enjoy the contrasts of pickled beets topped with a diced pickled egg and a drizzle of homemade Paleo Ranch Dressing. It’s tangy and creamy, all at once.
Keep it simple by slicing a pickled egg and layering it on a plate with some beets. Drizzle with a little extra-virgin olive oil, then sprinkle with black pepper, coarse salt, and minced chives.
Eat like an animal and pick the beets from the jar with a fork and plop them directly into your mouth.