Pickle Me Pink! A Naturally Fermented Foods Workshop

group 1

Nothing beats a group of women gathering around the kitchen bench for a naturally fermented foods day – fermenting vegetables and eggs mixed with lots of laughter and stories. It was a cool winter day and we began by washing, chopping, slicing, pressing, mashing and stuffing jars with all sorts o delicious edibles. We made all sorts of  naturally fermented foods like sauerkraut and pickled eggs with all sorts of weird and wonderful goodies – cabbage, carrots, wakame sea vegetables, cumin seeds, coriander seeds, peppercorns and other spices, sea salt, vinegar, cardamom and lemon, garlic and miso.

filling with cabbage

Have you ever made a pickled egg? We pickled them in Organic apple cider vinegar a naturally fermented food which is high in acetic acid. Like other acids, acetic acid can increase your body’s absorption of important minerals from the foods you eat.  We also used beet juice, so that the eggs whites turned a beautiful fuchsia pink. You can see for yourself they really are a show stopper. The longer you keep the eggs in the pickling liquid, the deeper it penetrates into the eggs. So we had lots of fun creating all sorts of naturally fermented foods and I would love to share the easy quick pickled egg recipe with you.

Our Naturally Fermented Foods in Jars

More pickling and fermenting workshops coming in the Spring and Summer. Be sure to check the events page for cooking workshop near you or sign up for our newsletter and we can tell you when the workshops are on as well.


Naturally Fermented Foods: Pickles Eggs, Beetroot and Onions

  • 1/4 cup coconut sugar
  • 1/2 cup apple cider vinegar
  • 1/2 – 1 cup water
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon whole cloves
  • 1/4 tablespoon whole allspice or cardamom
  • 1 cinnamon stick
  • 3-4 medium beets, untrimmed and unpeeled
  • 1 medium onions, sliced 1/4 inch thick
  • 4-5 large eggs, hard-boiled and peeled


  • Wash the beets and trim the stems, leaving about 1 inch of stem.
  • Place in a pot, cover with water, and boil for 15 to 20 minutes or until the beets are just tender.
  • Drain, cool, and peel them. Reserve the beetroot juice.
  • Combine the sugar, vinegar, beet juice or water, sea salt, cardamom, cloves, and cinnamon sticks in a saucepan and place over medium heat.
  • Bring to a boil, reduce the heat, and simmer for 10 minutes.
  • Remove from the heat and cool.
  • Place the onions, beets and hard boiled eggs in a large jar.

finished beetroot:jar

  • Pour the vinegar mixture over the eggs in the jar, covering the eggs completely. Cover tightly, allow to cool and store in the refrigerator 2-4 weeks.
  • The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs. Enjoy!

Naturally Fermented Foods Can Be Beautiful

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