Paleo Pickled Eggs with Fresh Beets
5 whole medium-sized organic red beets, cleaned of all dirt with the tops and bottoms removed
3 cups water
1 cup organic unfiltered raw apple cider vinegar, like Bragg's
2 Tb organic raw honey
½ tsp kosher salt
¼ tsp freshly ground white pepper
⅛ tsp ground cinnamon
⅛ tsp ground cloves
5 peeled small hard boiled eggs
½ small onion, thinly sliced
Place well cleaned beets in a saucepan with the 3 cups of water. Bring to a rolling boil over medium-high heat, reduce heat to a light boil and cook for 25 minutes or until beets are fork tender.
Removed the cooked beets from the water and set aside to cool. DO NOT THROW OUT BEET WATER, set it aside to cool. Once beets are fully cooled, remove skins and cut into slices or wedges. Set aside.
Once beet water has cooled to room temperature, add the vinegar, honey, salt, pepper, cinnamon, and cloves. Stir well.
Place cut beets, peeled hard boiled eggs, and sliced onion in a large glass container. Pour the cooled seasoned beet water in the container and completely cover everything. Tightly seal and place in the refrigerator for at least 5 days before eating to allow the beets, eggs, and onion to absorb pickling flavor. The longer the beets and eggs stay in the pickling liquid, the more intense the flavor.
The pickled beets and eggs will stay fresh, covered in the refrigerator and the liquid, for up to 1 month (or longer). The pickling liquid can be reused, just add more cooked beets and eggs to the jar, making sure they are completely covered by the liquid.