Keto Pennsylvania Dutch Pickled Eggs
Sometimes referred to a ‘red beet’ eggs. Pickled Eggs are sweet and tangy with the Pennsylvania version having a mellow flavor and amazing color from the use of red beet juice.
Servings: 12
Cost: 5
Equipment
- Canning Jars or other non reactive container for pickling.
Ingredients
- 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.
Instructions
- 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.
Notes
The longer you let the Pickled Eggs sit the more pickled and pink they will become. I personally like the whites to be totally pink so I usually let mine refrigerate for 5-8 days!
See post for boiling the perfect hard egg every time!