This is probably one of the most “white-people” recipes I’ll ever put up, but there really aren’t a ton of probiotic-rich foods, so I had to share. This is another one of my mother’s recipes from growing up in Pennsylvania. She always used to tell me stories of her mother jarring and pickling whatever extra fruit and veggies they could gather in the summer. Lucky for them, they always had some fermented side dish with their meals, something so many of us lack today. Most other cultures in the world make sure to have something pickled or fermented, as it is known to help with digestion and healthy gut bacteria. As odd as this recipe may sound, it’s actually delicious and full of flavor, protein, nutrients, and probiotics!
- 12 hard boiled eggs, whole
- 1 onion, raw and sliced thin
- 4-5 organic red beets
- 6-8 cloves, whole
- 2 bay leaves
- 1 cup apple cider vinegar
- 3 tbsp honey or coconut sugar
- water to cook the beets (just over a quart)
- pink salt & pepper
- 1 gallon mason jar
- 1 small and medium pot
- In a medium sized pot, add the red beets and cover with water. Bring to a boil until the beets are cooked through.
- Strain and peel then slice the beets once cool, but make sure to save the water!
- Place beets, eggs and sliced raw onions in mason jar.
- In a small pot, add the beet juice (about 1 quart) and bring to a boil. Add the honey, apple cider vinegar, cloves, bay leaves, and a little salt and pepper and reduce to a simmer about 5 minutes.
- Let cool (doesn’t have to be completely cool) and add liquid to the jar on top of the eggs, beets, and onions. Seal with a lid and let refrigerate at least 48 hours. They only get better with age!