Pickled Eggs and Beets

Tangy, yet sweet, this natural version of the springtime classic brings a burst of flavor to fresh salad greens and grilled meats. Simple to prepare, it also makes a tasty, protein-packed snack. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/37.

Yield: 6 servings
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Cook Time:
Refrigerate: 24 Hours


  • 6 medium fresh beets, steamed to tender and peeled
  • 6 large eggs, hardboiled and peeled
  • 1/3 cup(s) chopped fresh shallot (about 1 very large shallot)
  • 1 cup(s) raw unfiltered apple cider vinegar
  • 1 cup(s) apple juice
  • 1/2 cup(s) water
  • 3/4 cup(s) packed natural brown sugar
  • 1 1/2 teaspoon(s) sea salt
  • 1 three-inch stick of cinnamon
  • 3 whole(s) cloves


  1. Quarter cooked, peeled beets and place in a large bowl along with peeled, boiled eggs and chopped shallot. In a medium saucepan, mix vinegar, apple juice, water, brown sugar, salt, cinnamon and cloves. Bring to a boil over medium high heat, stirring often. Remove from heat and pour over beets and eggs. Allow this mixture to come to room temperature. Transfer to a container with a tight fitting lid. Cover and refrigerate for at least 24 hours before serving.

  2. *As a time saving option, 1 can (16-oz) drained, sliced organic beets may be substituted.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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