With just a few simple steps, pickled eggs and beets can become a sweet-tart addition to any table.
Eggs, beets, vinegar, sweetener, and onion create the perfect balance of flavors.
These pickled delights are a delicious addition to an appetizer platter, a salad topper, or as a healthy and refreshing snack.
A Delish Appetizer
- Pickled beets and eggs are originally a Pennsylvania Dutch recipe made with vinegar, sugar, cloves, and a bay leaf.
- This recipe is a simplified low-carb version but with the same sweet-tart flavor.
- Pickled eggs and beets are a bright red color making them a colorful addition to the menu,
- Add pickled eggs and beets to a meat, cheese, and veggie board with a tangy dip and low-carb crackers.
Simple Ingredients
Eggs: Choose fresh whole eggs free of cracks. Eggs are freshest when they sink to the bottom of a glass of water and lay on their sides. Floating or bobbing eggs aren’t as fresh but can be used in other recipes.
Beets: Canned beets make this recipe a breeze! Don’t drain the liquid as it’s needed to make the brine in Step 4.
Onions: Red onions add natural sweetness to pickled veggies, but you may also try pearl onions instead (boil them until tender first).
Brine: White vinegar is best for this recipe. Apple cider vinegar can be used in a pinch and, since it’s sweeter than white vinegar, you can use less sweetener. Use your favorite sugar-free substitutes like Swerve or monk fruit.
Variations
Fresh herbs infuse new flavors into pickled eggs and beets like dill, rosemary, thyme, or oregano.
Peppercorns of any color will also impart a slightly peppery taste to the brine.
How to Make Pickled Eggs and Beets
- Hard boil eggs and peel (per recipe below).
- Place peeled eggs and beets in a quart-sized jar.
- Bring the beet juice, vinegar, water, sweetener, and sliced red onions to a boil for one minute.
- Pour hot brine over eggs and beets.
- Cover and chill overnight.
Recipe Tips
- Don’t overcook the eggs in order to keep them tender. Refer to this recipe for perfectly cooked hardboiled eggs.
- Be sure the sweetener is fully dissolved during the boiling process.
- The jar should be cool or at room temperature before sealing or pressure will build up once sealed.
- Pickled beets and eggs should be refrigerated. They will last up to 4 months in the refrigerator. Avoid keeping them out for over two hours as they may develop botulism.
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 to prevent botulism.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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