Happy #worldmeatfreeday day! We at RBN decided to follow and eat a meatless day of delightful treats.
We also found ourselves with 3 dozen eggs after my father brought me some fresh farm eggs. What to do? PICKLE BABY PICKLE! After a peruse in the spice cabinet and fridge – decided to experiment with cardamom, raw honey (from Barrie Hill Farms 2 weeks ago) & beets. The upside of the beets is in a couple weeks when (hopefully) you cut into them – they will be a neon pinkish hue & delicious. Here’s our recipe and follow us on snap chat (👻: @thehealthybies) for updates.
RBN beet and cardamom pickled eggs:
12 farm fresh eggs, large & hard boiled.
2 cups of ACV & 1/4 jalapeños vinegar.
2 tbsp raw honey
2 beets, boiled in egg water (then place in pickling liquid to add pink.)
2 tsp pickling spice
4 cardamom pods
To do: Hard boil eggs – 7 minutes from boil. Bring pickling liquid to a boil and let simmer for 10 minutes. Throw eggs into a large mason/glass jar. Pour liquid over eggs. Keep in the fridge. The longer they stay in liquid – the more intense they will be! Eat as a snack, on a salad, charcuterie or a pickled egg sandwich!