Beet Skin Pickled Eggs, Pickled Rainbow Chard Stems and Pickled Ramps. Check out 9 other recipes to reduce food waste here!
Beet Pickled Eggs
- 4-6 hard-boiled eggs
- 2 beets, peels only
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
For the Beet Pickled Eggs
Wash and scrub beets to remove all dirt. Peel beet skin using a vegetable peeler. Save the whole beets for later use.
Bring 4 cups water, vinegar, salt and lemon to a boil. Add beet peels and let simmer 20 minutes. Let cool and strain liquid to remove the peels.
Place eggs in a large airtight container. Pour the beet marinade over the eggs, seal jar and let sit 2-4 hours before consuming.
For the Pickled Rainbow Chard
- 2 cups white vinegar
- 6 cloves garlic
- 6 teaspoons kosher salt
- 4-5 sprigs fresh dill
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole mustard seeds
- 1 teaspoon peppercorns
- 10-15 rainbow chard stems
- 2 bunches ramps
For the Pickled Chard
Bring water to a boil. Add garlic and let simmer for 5-10 minutes. Add vinegar and salt and bring to a boil. Remove from heat. Divide pickling spices between two jars.
Add ramps and chard stems to the jars, and cover completely with brine. Store in an airtight container in the refrigerator.
*Recipe adapted from @nocrumbsleft and Pickled Chard Stems inspired by @HeartBeetKitchen