Beet Pickled Eggs

Irene Matys

Let's make delicious beet pickled eggs that take no time to make and look absolutely beautiful. I am using Conestoga Farms Ontario local Free Run Omega-3 Eggs + Lutein. Lutein is an antioxidant found in the eye that supports healthy vision. It has been shown to help reduce the risk of developing eye diseases like cataracts and age-related macular degeneration. Lutein is added to eggs by adding lutein-rich marigold extract to the hens’ diet. Conestoga eggs are not only nutritious but have the most gorgeous coloured yolks.

Add pickled eggs to salads, on a charcuterie board, in a sandwich, take them on the go and what foodie wouldn’t enjoy a gift of pickled eggs! I have shared this recipe with all of you just in time for Spring and your Easter menu! Recipe Below, Enjoy!

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Course Side Dish

Ingredients

6 large Conestoga Free Run Omega-3 Eggs + Lutein hardboiled and brought to room temperature.
1 cup beet juice
1/2 cup apple cider vinegar
2 tbsp brown sugar
1 tsp salt
1/2 tsp dry chilly flakes

Instructions

In a medium saucepan, add all ingredients except egg. Bring to a running simmer over medium heat. Stirring until sugar has dissolved. Remove from heat and bring to room temperature.
Place eggs in a mason jar large enough to fit eggs with liquid.
Pour liquid over eggs, seal with a tight lid and refrigerate over night.
Enjoy within a week.

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Beet Pickled Eggs