Primal beet pickled pink eggs
These beet pickled pink eggs are so delicious and fun. The longer they pickled the pinker they get. I recommend about 3-4 days of pickling
Recipe type: Deviled eggs with attitude!
  • ¼ cup of honey
  • ½ cup of apple cider vinegar
  • ½ cup of water
  • ½ teaspoon of sea salt
  • ½ teaspoon of whole cloves
  • ½ teaspoon of whole allspice
  • 1 cinnamon stick
  • 3 medium beets, trimmed and unpeeled
  • ½ onion sliced into ¼ thick slices
  • 6 large farm fresh eggs, hard boiled and peeled
  1. To make the pickling mixture, get out a medium saucepan and add the first 7 ingredients to it. (Honey through the cinnamon stick) Bring to a gentle boil and then reduce the heat and simmer for 10 minutes stirring occasionally. Remove from the heat and set aside to wait for its part in the play.
  2. Wash the beets and trim the stems to about 1 inch above the root and cut into quarters. Place in a nice big pot and cover with water. Bring them to a boil on the stove and then lower the heat to a steady simmer for 10-15 minutes till just tender when poked by a fork. Pour the water off the beets and let cool for a few minutes.
  3. While those are patiently waiting to cool, take out a large mouth quart jar and add the hard boiled eggs and onions to the it. Tuck the beets in with the eggs and pour the pickling mixture over them all. Put on a nice tight lid and shake them gently till everything is well mixed. Tuck in the fridge to pickle for 24 hours up to 4 days, shaking every so often. These can be stored up to 2 weeks in the fridge. Make deviled eggs with olive oil out of these pickled eggs for a cheery delight at Easter. Hoppy eating!
Recipe by The Cave Woman Cafe at