Keto Pennsylvania Dutch Pickled Eggs are vibrant purply red eggs sometimes referred to a ‘red beet’ eggs. They are sweet and tangy and are sure to make any day a “Goede Dag” or Good Day, as said in Pennsylvania Dutch!
Keto Pennsylvania Dutch Pickled Eggs are often served on a platter along with pickled beets. In Pennsylvania where I grew up they accompany many meals. I was surprised when we moved out west that this was not the typical way of making pickled eggs. Most pickled eggs recipes consist only of eggs in a brine. The Pennsylvania Dutch version incorporates red beets into the pickling liquid. This adds a mellow flavor and incredible color.
Generally Pennsylvania Dutch Pickled Eggs contain sugar. This recipe replaces the sugar with Swerve or your choice of sugar substitute to make these Keto Friendly. If you don’t care about the sugar or carbs, you can replace the Swerve Sweetener for sugar.Swerve, Granular
How to Make Keto Pennsylvania Dutch Pickled Eggs…
Hard boil and peel your eggs, for the perfect hard boiled eggs see my tips and tricks below.
In a large glass Jar or a couple of mason jars, layer your eggs and drained beets. A couple of eggs some beets more eggs, beets and repeat.
In a medium size pan combine your sweetener, reserved beet juice and apple cider vinegar. You can add salt and pepper (optional), if you do this I recommend about 1 tsp of salt and just a dash of pepper.
Bring this mixture to a boil, and simmer for 3-5 minutes.
Immediately pour this simmering liquid over your beets and eggs. Let this cool to room temperature before covering and placing in refrigerator. Let this mixture sit for a minimum of 48 hours before serving. I let my eggs sit in the refrigerator and pickle as a result the whites are fully colored. The eggs in the photos were in the refrigerator for 8 days.
The vibrant color of Keto Pennsylvania Pickled Eggs remind me of a sunset. Here is a photo of a beautiful sunset I captured at our home this week.
Tips and Tricks…
Hard Boiling Eggs perfectly. When it comes to boiling eggs the biggest problem is over-cooking them. When overcooked, eggs have a dark green color around the yolk and can have a sulfuric flavor. For perfectly cooked eggs every time, start with cold water and cover the eggs with at least an inch or two of water. Bring to a rolling boil, turn OFF the heat, cover and let them sit on the burner for 10-12 minutes. This method is pretty fail proof. Leaving your eggs sit a little longer up to 15 minutes will be fine.
Did you know older eggs peel easier? Yes it is true. When buying eggs for hard boiled eggs I recommend purchasing them 1-2 weeks prior to using them for an easy peel!
Adding vinegar to the water may keep the egg whites from running out if they crack during the cooking process. Also I find that adding ½ to 1 tsp of salt to the water helps prevent cracking and makes the eggs easier to peel.
Your eggs after prep will be ready in as little as 48 hours. The longer they sit the more pickled they will become. As noted the eggs in the photos of this post sat for 8 days. 5-8 days gives Keto Pennsylvania Dutch Pickled Eggs a vibrant color all the way through the white. Letting them sit more than 2 weeks will result in the yolk turning red too. One to two weeks is the sweet spot, however these should last up to a month in the fridge.
This recipe, without the eggs will also make the perfect pickled beets for a salad or other use, just omit the eggs and allow the 48 hour window for the beets to pickle.
We hope you “geniet” (Enjoy, written in Pennsylvania Dutch) these Keto Pennsylvania Dutch Pickled eggs as much as we do! – The Scrambled Eggs!
Keto Pennsylvania Dutch Pickled Eggs
- Canning Jars or other non reactive container for pickling.
- 12 Hard Boiled Eggs See post for tips on boiling the perfect egg
- 2 14.5 oz Cans of Beets drained (juices reserved)
- 3/4 cup Apple Cider Vinegar
- Juice reserved from canned beets Add water to make a full cup of liquid
- 1/2 cup Swerve Sweetener or preferred sugar substitute equivalent Can use Sugar if not watching Carbs and sugars.
- In a large glass jar or a couple of mason jars place your eggs and beets, I like to layer them a couple of eggs, some beets and repeat.
- In a medium size pan combine your sweetener, reserved beet juice (add water if it does not equal a full cup of liquid) and apple cider vinegar.
- Salt and Pepper is optional if you do this about 1 tsp of salt and a dash of pepper can be added.
- Bring to a boil, and simmer for 3-5 minutes.
- Immediately pour simmering liquid over your beets and eggs. Let this cool to room temperature, cover and refrigerate for a minimum of 48 hours before serving.