Pickled eggs and beets are a deliciously colorful addition to any appetizer tray or salad.
This pickled eggs and beets recipe is made with basic ingredients like vinegar, onions, and your favorite low-carb sweetener.
Holly’s Pickled Perfection
- Flavor: Tart and tangy, protein-packed pickled eggs and beets are sure to will your new favorite snack refresher.
- Skill Level: Add boiled eggs and beets to a jar with brine and chill. Easy peasy!
- Swaps: Fresh sprigs of dill, rosemary, red pepper flakes, or colorful peppercorns will infuse new flavors into pickled eggs and beets.
- Serving suggestions: Serve on a snack board with grilled halloumi, crispy pepperoni chips, and a handful of keto crackers. If sticking to a strict low carb diet, be sure to watch your net carb count when eating beets.
Fresh and Flavorful Essentials
Eggs: Make your own hard-boiled eggs or buy them boiled and peeled to save time.
Beets: Keep the juices from a can of sliced beets to add to the brine in Step 4.
Onions: Red onions are naturally sweet, but any onions will do. Pearl onions add an elegant touch to the recipe but should be poached until tender first.
Brine: White vinegar, apple cider vinegar, or rice wine vinegar will all work in this recipe. Adjust the sweetener to the vinegar for the balance of flavor you prefer. Stevia, monk fruit, Swerve, or a liquid sweetener can be used.
How to Make Pickled Eggs and Beets
- Prepare boiled eggs (full recipe below).
- Place peeled eggs and beets in a large jar.
- Bring beet juice, vinegar, water, sweetener, and onion to a boil for one minute.
- Pour liquid over the eggs and beets. Cover and chill overnight.
Pro Tips for Pickling Perfection
- Keep it Fresh – Make sure the liquid covers the eggs and beets during refrigeration, to prevent contamination. A pickle pusher or fermentation weight can be used to hold things under the brine.
- Let the Brine Cool Slightly – Pouring boiling brine directly over the eggs can cause them to become rubbery. Let the brine cool for about 5 minutes before adding it to the jar for the best texture.
- Use the Right Container – A glass jar with a tight-fitting lid is best for pickling. Avoid metal lids or containers, as vinegar can react with them and alter the flavor.
- Give It Time – For the best flavor, let your pickled eggs and beets sit in the fridge for at least 24 hours before enjoying. The longer they sit, the more flavorful they become!
Flavor Preserved
Refrigerate pickled eggs and beets for up to 4 months. Serve them chilled and avoid keeping them at room temperature to avoid contamination.
Low Carb Charcuterie Ideas
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Pickled Eggs and Beets
Equipment
Ingredients
- 8 large eggs
- 15 ounces sliced beets canned, with liquid
- ½ cup white vinegar
- ½ cup water
- ¼ cup low carb sweetener such as swerve
- ¼ cup thinly sliced sweet onion
Instructions
- Place eggs in a saucepan and cover with cold water. Bring the water to a rolling boil and immediately cover and remove from heat. Let eggs stand in hot water for 17 minutes.
- Transfer the eggs to an ice bath for 5 minutes. Peel the eggs under running cold water.
- Place the eggs and beets in a large 1 quart jar, reserving the liquid from the beets for the brine.
- Meanwhile, in a medium saucepan, combine the juices from the beets, vinegar, water, sweetener, and onion. Bring to a boil over medium high heat and boil for 1 minute.
- Pour over eggs and beets.
- Cover and chill overnight.
Notes
- Don’t overcook the eggs. Refer to this recipe for perfect hardboiled eggs.
- The jar should be cool or at room temperature before sealing or pressure will build up once sealed.
- Pickled beets and eggs should be kept refrigerated with the eggs and beets under the brine to prevent botulism.
- Go easy on the beets if sticking to a strict low carb diet, be sure to watch your net carb count.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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