HARD BOILED EGGS #5
Submitted by ddmoney

Pickled Eggs and Beets

 

Tangy, yet sweet, this natural version of the springtime classic brings a burst of flavor to fresh salad greens, and grilled meats. Simple to prepare, it also makes a tasty, protein-packed snack.

Serves 6

·        6 medium fresh organic beets, steamed to tender and peeled

·        6 large organic eggs, hardboiled and peeled

·        1/3 cup chopped fresh shallot (about 1 very large shallot)

·        1 cup raw unfiltered organic apple cider vinegar

·        1 cup organic apple juice

·        1/2 cup water

·        3/4 cup packed natural brown sugar

·        11/2 tsp sea salt

·        1 three-inch stick of cinnamon

·        3 whole cloves

 

Quarter the cooked, peeled beets and place in a large bowl along with peeled, boiled eggs and chopped shallot.

In a medium saucepan, mix vinegar, apple juice, water, brown sugar, salt, cinnamon and cloves. Bring to a boil over medium high heat, stirring often.

Remove from heat and pour over beets and eggs.

Allow this mixture to come to room temperature.

Transfer to a container with a tight fitting lid.

Cover and refrigerate for at least 24 hours before serving.

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