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 (peeled)

Peels from 2 large beets

4 cups water

3 tbsp balsamic vinegar

1 tbsp lemon juice

1 tsp salt 


Wash and scrub beets will to remove all dirt. 

Peel beet skin using a vegetable peeler. Save the whole beets for later use. 

Bring 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. 

Pickled Rainbow Chard Stems and Ramps*

Makes one 16 oz jar of each


4 cups water

2 cups white vinegar

6 cloves garlic

6 tsp salt

4-6 sprigs fresh dill

1 tsp celery seed

1 tsp coriander seed

1 tsp whole mustard seed

1 tsp peppercorns

10-15 rainbow chard stems 

2 bunches ramps


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