Pickled Eggs


All pretty in pink and making a comeback!

We love eggs. Especially when they’re pickled. Rich in protein, healthy fats, antioxidants and vitamin A & D –  these pickled boys will help keep your gut and mind in check. 

Eat in a leafy green salad, on toast with smashed avo or just by themself with some S&P. Yum! 

Wanna try it for yourself? Here’s the deets. 

You’ll need: 

  • 6 eggs 
  • Ice water 
  • 1 can of beet juice (or add 1 small grated beetroot to 1 cup of water and let soak. After a few hours, drain and voila) 
  • 1 cup of apple cider vinegar 
  • 2 tbsp of honey 
  • 2 tsp of salt 
  • Black pepper 
  • Any pickling spices or herbs you’d like to add to the mix
  • And a jar! 

 

Prep the eggs: 

  1. Boil 6 eggs on the stovetop for 10 mins until hard boiled. 
  2. Once cooked, pop your eggs in a bowl of ice water to stop them from cooking any more than they were asked to. 
  3. Once cool, peel and place into a jar. 

Let’s get picklin': 

  1. In your egg jar, add your beet juice, apple cider vinegar, honey and salt. 
  2. Add in your black pepper, plus any extra spices calling your name. 
  3. Lightly shake, and leave overnight in the fridge. 

That’s it! Get her out in the morning and enjoy the eggs of your labour. 

Extra tips: 

  • We’ll often double the quantity of eggs, and add some extra apple cider vinear/water pickling liquid. 6 doesn’t quite cut it for us snack monsters. 
  • You can use white wine vinegar instead of apple cider vinegar if you need to. 
  • And, you can sub out the honey for some sugar or any other sweetener. 
  • Garlic, mustard seeds and fresh dill all make delicious pickling accompaniments.

Love 'em? Let us know. Tag us at @the_dailybar and show us how you go. Yum!

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