Pickled Eggs and Beets
These tart and delicious pickled eggs and beets stay fresh in the refrigerator for a tasty snack.
Servings: 8
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
Calories: 117kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 142mg | Potassium: 132mg | Fiber: 1g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg