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spiced curiosity | beet pickled eggs
Beet Pickled Eggs – homemade, vegetarian

Tuesday, April 14, 2015

beet pickled eggs – rebooting taste buds

After two and half weeks of food purgatory, the cleanse is officially over. Though I was jonesing for ice cream, loaves of sourdough, and PIZZA, I am totally fine with continuing to avoid these foods and only indulging occasionally. My head is clearer, I naturally have more energy, and my taste buds woke up. Wait, what?

Now that I cut out sugar, wheat, and most of dairy, I enjoy more sour, fermented, bitter goodness on every plate – whether it’s snacking on raw radishes or spooning kraut onto my salad. Now when I bite into a croissant, it’s too yeasty, or into my favorite cookie, it’s just cloying. Suddenly I’m tasting more flavors in other foods I thought were plain, and it’s pretty freaking awesome. I love the fact that you can manually reboot taste buds.

So with my newfound (tasting) powers, I’m experimenting with more fermented foods. I mean, with great power comes great responsibility, right? 🙂 So after I heard about pickled eggs, I had to make them at home.

Beet Pickled Eggs – homemade, vegetarian

One thing to keep in mind when pickling, jamming, and marmalade-ing is the crazy amount of sugar used. A little here and there won’t kill you, but I’m trying to see how long I can go without refined sugar – indefinitely. (Especially with pickles which only need a little bit of sweetness to counter the sour vinegar base.)

Besides substitutes like honey or maple syrup, a naturally sweet option is beetroot. Beets are in season year-round, they have phytonutrients and fiber, and they give a pink-Midas hand to anything they touch. Clothes, cutting boards, and now eggs. I normally hate the color pink, but this deep magenta is pretty enthralling. Just remember to wear that stained, hand-me-down apron when making the recipe.

Beet Pickled Eggs – homemade, vegetarian Beet Pickled Eggs – homemade, vegetarian

The recipe is pretty straightforward. Steam the beets, hard-boil the eggs, and cook the pickling liquid concurrently. Then combine all forces in a quart-size jar or bowl and wait. The hardest part is definitely the waiting. But with all great things, I feel that patience is an underestimated ingredient. Good food takes time.

Beet Pickled Eggs – homemade, vegetarianBeet Pickled Eggs – homemade, vegetarianBeet Pickled Eggs – homemade, vegetarianBeet Pickled Eggs – homemade, vegetarian

I love nibbling on these beet pickled eggs. While pickled veggies are divine (think sour carrots next to Craftsman & Wolves’ heavy quiche), so are eggs. These nuggets are tangy, meaty, and creamy on the inside. Perfect for some funky deviled eggs or a dressed-up Nicoise salad.

Beet Pickled Eggs – homemade, vegetarianBeet Pickled Eggs – homemade, vegetarian

What would you eat these with?

beet pickled eggs – homemade

Total Time: 20 minutes

Yield: 1 quart


  • 6 eggs
  • 4 small beets – stemmed and halved
  • 1 cup apple cider vinegar
  • 1 cup water
  • 4 garlic cloves – peeled and crushed
  • 2 tsp. kosher salt
  • 2 tsp. black peppercorns
  • 1 pinch of red pepper flakes
  • 1 Tbsp. honey + more to taste


  1. Steam beets for 15 minutes or until tender. Cut into quarters.
  2. Meanwhile in a large pot of water, place the eggs covered by an inch of cold water. Bring heat to a roaring boil, then remove from heat, cover with a lid, and let eggs sit in the water for 10 minutes. Remove and crack their sides as much as possible, then place in cold water with ice cubes. Peel off the shells and set aside.
  3. In a small sauce pot combine the remaining ingredients. Turn the heat to medium-high and stir, then remove when the salt and honey are dissolved. Add honey to taste. Remove from heat and let cool to warm.
  4. Layer beets and eggs in a large jar or heat-proof bowl so that most of the eggs' sides are touching a piece of beet. Pour pickling liquid over them, then let sit until room temperature. Refrigerate or eat immediately!


I stopped pouring honey at 1 Tbsp, but feel free to add more sweetness as you see fit. When tasting the brine right out of the pot, it's pretty sour; but when eating the finished, pickled egg it's deliciously tangy.

As for the pickling ingredients, play around with whatever spices you have in store. I love peppercorns, you might dig cinnamon sticks. The recipe is a template for whatever your tastebuds like.


I shared this on Waste Not Want Not Wednesday.

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