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
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