Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

My Mom used to raise chickens on our farm when I was growing up. To be honest with you, sometimes those crabby hens would scare the heck out of me, but I sure developed a love of the eggs they provided. Farm fresh eggs– there is nothing better. One of my favorite ways to eat them is pickled. I previously shared a favorite recipe of mine for pickled eggs. And though I absolutely love that version– the spicy heat is just too much for my kids. Today’s version with beets and dill has absolutely no heat– but the flavor is unreal. I was worried that my husband wouldn’t quite go for it. I love beets, but I thought it might be too much for him to embrace. I was completely wrong. Even without the heat, he was loving them.

Ingredients

hard-boiled eggs

beets

white onion

garlic cloves

bay leaves

pickling spice

whole black peppercorns

kosher salt

dill sprigs

white vinegar

See Recipe Procedure

Tags

More Of Vegetarian Recipes

See All
foodrhythms