Red Beet (Pickled) Eggs

1 cup apple cider vinegar
2 - 15oz cans of beets no sugar added
1 cup of water
2 tablespoons raw unfiltered honey
dash of sea salt


Bring juice, honey, water and vinegar to a boil. Turn off heat. Let cool. Put eggs and 1/3 of the beets layered in closed container. (They sell a tupperware container for pickled eggs.) Pour beet juice over it. Place in fridge. Pickle for 24 hours. Serve with a sprinkle of kosher salt.

They last for two weeks. I refill the eggs as soon as we run out with the same juice in that time period.

Tip: Buy already-made hardboiled eggs. They’ll take longer to absorb the juices though so wait 2 days before eating.


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