Ingredients
- 1 large beet
- 1 large golden beet
- 12-14 boiled eggs
- 2 cups apple vinegar
- 2 tablespoons Ballerina Farm raw honey
- 2 teaspoon Ballerina Farm coarse grey french salt
- *Divide the above ingredients in half for your two jars.
Directions
- Add sliced beets, vinegar, honey and salt to two small saucepans.
- Bring to a boil then remove from heat. *keeping the different color beets in separates pans to preserve the color.
- Next, add 6 to 7 boiled eggs to each jar.
- Then, add your beet juice and remaining beet slices to the eggs.
- Seal, place in the fridge.
Recipe Notes
- I try and give mine a few days to pickle in the fridge before enjoying.
- Makes two 26 oz jars!
