Eat Your Compost!
A Note From feedfeed

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


  • Step 1

    Wash and scrub beets to remove all dirt. Peel beet skin using a vegetable peeler. Save the whole beets for later use.

  • Step 2

    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.

  • Step 3

    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


  • Step 1

    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.

  • Step 2

    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