Pickled Beets and Pretty Pink Pickled Eggs

What? Why? How?  Yes, pickled beets and pretty pink pickled eggs. Because  they are wonderfully delicious, oh so colorful and good for you!

Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (for healthy nerve and muscle function) and manganese (good for your bones, liver, kidneys, and pancreas). Beets also contain B vitamin folate, which helps reduce the risk of birth defects. Beets and beet juice are a unique source of betaine, a nutrient that helps protect cells from environmental stress. It’s also known to help fight inflammation and improve cardiovascular function. A Super Food!

Pickled eggs and beets
Pickled eggs and beets

Eggs:  A single large boiled egg contains

  • Vitamin A: 6% of the RDA.
  • Folate: 5% of the RDA.
  • Vitamin B5: 7% of the RDA.
  • Vitamin B12: 9% of the RDA.
  • Vitamin B2: 15% of the RDA.
  • Phosphorus: 9% of the RDA.
  • Selenium: 22% of the RDA.
  • Eggs also contain Vitamin D, Vitamin E, Vitamin K, Vitamin B6, calcium, zinc, choline, lutein and zeaxanthin AND eggs raise HDL the good cholesterol.   Okay, enough about nutrition, let’s get cooking!

Pickled beets and pink pickled eggs are super easy to make. Just saying “pink pickled beets” is fun and brings a smile to my face. How delightful to eat pretty pink pickled eggs for breakfast, brunch or lunch. See, I can tell you’re smiling!

Recipe Ingredients and Supplies:

2  mason jars and lids (quart size)

2 cans sliced beets

2 cups apple cider vinegar

1 cup demarara sugar or palm or coconut sugar

2 tsp dehydrated onions

20 peppercorns

2 tsp salt

9 hard boiled eggs, peeled

Drain beet juice into medium-sized pot. Add vinegar and sugar to beet juice in the pot. Heat on medium to dissolve sugar. In each quart jar place 1 tsp dehydrated onion, 10 peppercorns, and 1 tsp salt. Empty 1 and a 2/3 cans of the drained beets into 1 jar. The remaining 1/3 can of beets into second jar. Put the peeled hard cooked eggs in the jar with the lesser amount of beets. Carefully ladle hot beet juice into jar of eggs to cover, adding remainder of liquid to jar of sliced beets.

Pickled eggs and beets
Pickled eggs and beets

Top off with lids and place in the refrigerator for at least 1 day to marinate. They are more flavorful after 2 or more days of marinating.

So easy to make. The hard part is waiting to eat your pretty pink pickled eggs!  ~ Smile~

Namasté

M&M

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s