Pickled Eggs Two Ways

I learned to love all things pickled at Mamaw’s house.
My grandmother always had somethin’ pickled in the cupboard.
Fat, dreary-green dills. Pickled Pig’s feet, of course.
And everything in between.
Pickled eggs are a part of that everything in between.
My version is free of sugar as to really hit hard with the sharp & sour. There are two variations.
Beets lend their electric pink ombre to one. Madras curry flavors & browns the other. Both are heavily garlicked and unabashedly sour.

The eggs keep well. Weeks. Months. Just fine.
Marvelous portable snacks or add ins to a killer salad.
Even better? Make my pickled deviled eggs coming up in next week’s post.
Perfectly piquant.
See ya over there. Let me know what you think.

Simple Paleo Pickled Eggs

Zesty pickled eggs made without sugar. Two variations included, with beets, curry powder, or both.

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Prep Time 15 minutes mins

Servings: 12 eggs

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 Eggs- boiled, cooled & peeled
• 1 Beet-roasted or boiled & peeled
• 2 tbsp Pickling spice
• 1 med Onion
• 4 cloves Garlic
• 4 cups White Vinegar
• 2 tbsp Madras Curry Powder
• 2 Bay leaves
• 1 tsp Red pepper flakes
• 1 cup Water
• fresh herbs of choice

Method

 

1. Bring vinegar, water, pickling spice to boil. Cool.
   
2. Working in 2 mason jars, add to each, one bay leaf, 1/2 teaspoon red pepper flakes, half onion sliced thin & 2 garlic cloves.
3. Add curry powder to one jar.
4. Add sliced beets to other jar.
5. Add 6 boiled eggs to each jar.
6. Pour half of cooled brine to each jar to cover. Refrigerate for at least 3 days.

Notes

The pickled onions are wonderful in salads, sandwiches, or as garnish

The curry powder will turn the egg skin & part of the yolks brown.  I added cilantro to this batch.

The beets turn the eggs that lush pink.

Eggs are fine to eat after 3 days, but are HIGHLY seasoned & IMO even better after one week.