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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
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.