Keto Beet Pickled Eggs
If you love deviled eggs, then you’ll love beet pickled eggs! Don’t let the pink color freak you out – it’s all natural and all delicious. Slightly tangy, slightly sweet, and packed full of protein, this beet pickled egg recipe makes for an amazing
How to Make It
Step 1
Start with either a clean 24-oz. mason jar or two 12-oz. mason jars. Place the cloves and dill seed at the bottom of the jar(s).
Step 2
Fill the jar(s) with the eggs. Chop the beets if necessary and slice the red onion. Fill the jar(s) with these ingredients as well. Reserve 2 oz. of beet juice from the beet can for later.
Step 3
In a small pot, combine the remaining ingredients as well as the beet juice. Without stirring, bring the pot to a simmer and cook for about 5 minutes.
Step 4
Allow the liquid to cool slightly, then fill the jar(s) with the liquid. Seal the lids on the jars, and let them cool completely before refrigerating.
Step 5
Allow the eggs to marinate for a minimum of 4 hours, but they’re best if left over night.
Ingredients
- Spices Cloves Whole by Schwartz – 1 gram
- Spices Dill Seed – ½ tsp
- Hard Boiled Egg – 8 large
- Beets, Canned, Regular Pack, Solids And Liquids – 6 ounce
- Red Onions – ½ ounce
- Water – 12 fl oz
- Agave Sweetener by Nectave – 3 teaspoon
- Red Wine Vinegar – 1 teaspoon
- Kosher Salt – ¼ teaspoon