👑 Pretty Pretty Pickled Eggs
I know you probably think that pickled eggs may sound like something your grandmother might eat…. but 1) I’m sure your grandmother is cool AF, and 2) she knows how to make a super healthy, nutrient-rich, ultra-satisfying snack.
The tartness of the vinegar combined with the texture of the egg yolk is an insanely delicious combo to be reckoned with. I am a fan of pickled eggs because they’re a great hard-boiled egg alternative. Not only do they have way more flavor, but they’re also not as stinky, already peeled, and have a vibrant purple color that would light anyone up!
The only downside is… they stain.
So if you’re not wearing a beet-colored (or black) shirt, you could be in some serious trouble. Or, if you’re eating them as a quick snack in your car 🙃. (I’ve gone through one too many Tide to Go’s already, lol).
The upside is… they’re high in protein, last longer than normal hard-boiled eggs, are super convenient, and are insanely good nourishment for your brain!!
Not a bad deal.
Give them a try. Once you get past the stigma, you’ll be sure to fall in love with these as a go-to favorite snack.
Pro-Tip: If you can, buy organic pasture-raised eggs. This will up the nutrition content, delivering some omega-3 action and higher levels of bioavailable vitamin A.
I don’t like to keep you waiting with some long, drawn-on back story like most recipe blogs. So, without further ado, I’ll spare you the boring details and jump right into it!
Here’s the recipe!
Ingredients:
12 eggs
1 pound beet root trimmed, peeled, and cut into 1/4-inch cubes.
1 yellow onion thinly sliced
2 cups white vinegar
1 bay leaf
1/2 teaspoon black peppercorns
1 teaspoon pickling salt or kosher salt
Instructions:
Place the eggs in a large pot and cover with a few inches of water. Bring to a roiling boil, then cover and remove from heat.
While the eggs are cooling, place the beets in another pot and cover with water. Bring to a medium boil and cook with lid on until the beets are tender (about 25-30 minutes). Remove the beets from the pot, and reserve the cooking water.
After the eggs cool for about 10 minutes transfer them to a bowl of ice water and peel once they are cool (about 10 minutes)
In a large half-gallon mason jar place a layer of sliced onions on the bottom of a jar, followed by a layer of beets, then add a few eggs. Repeat until the jar is full, leaving an inch of space at the top of the jar.
In a saucepan, combine the vinegar and 2 cups of beet cooking water along with the bay leaf, peppercorns, and salt. Bring to a boil and simmer for about 5 minutes, stirring occasionally.
Carefully pour the hot brine into the jar, making sure the eggs are fully submerged. Allow the jar to cool slightly, then tightly cover it and transfer it to the refrigerator. Pickle the eggs for 4-5 days for optimum flavor.
Let me know what you think, and leave a comment below!
Sending love and kindness (and good, healthy snacks your way!).
Love,
Taylor
