Pickled Eggs and Beets

Sharon's Healthy Recipes

A pretty addition to any meal. Pickled eggs and beets have a sweet and sour taste.


3 to 4 fresh, organic beets
4 to 6 organic, hard-boiled eggs, peeled
1/2 cup water
1/2 cup honey
1/4 cup organic apple cider vinegar
1/4 cup organic brown rice vinegar *
pinch of cinnamon, cloves, and allspice
1/4 tsp sea salt

No of Servings: 8     Preparation Time: 60 minutes


Wash beets well. Cut off tops of beets, leaving about 3 inches of the stem intact to prevent the beets from “bleeding” or losing their color while cooking. Beets can be placed in a crockpot with 1/4 cup of water and cook until soft (can take several hours). Or place beets in a large dutch oven or stockpot and cover with water. Bring to a boil, then simmer until soft or about 30 to 40 minutes. Allow beets to cool in a colander. When cool enough to handle, peel off the outside skin and cut beets into quarters. Meanwhile, place water, honey, vinegars, spices and salt in a saucepan. Bring to a boil and then simmer for about 5 minutes. Add cut up beets to mixture in pan and simmer for 10 more minutes. Remove pan from stove. Pour into a glass bowl and allow to cool slightly. Then add peeled, (whole) hard-boiled eggs. Cover and refrigerate. Allow to refrigerate at least 4 to 6 hours before serving. The longer the eggs are in the mixture, the prettier they will be. They will be a pretty reddish, pinkish, purple color. Serve the chilled beets and eggs as part of a relish tray.


I buy organic brown rice vinegar. Two good brands are Eden and Spectrum, Look for them in the natural foods section of the grocery store.

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