About
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 snack. The good news is the longer you let the eggs marinate in your fridge, the more flavorful they’ll get.
– Jessica L
Ingredients
- 1 gram spices cloves whole by schwartz
- ½ teaspoon spices dill seed
- 8 large hard boiled egg
- 6 ounce beets, canned, regular pack, solids and liquids
- ½ ounce red onions
- 12 fl oz water
- 3 teaspoon agave sweetener by nectave
- 1 teaspoon red wine vinegar
- ¼ teaspoon kosher salt
Instructions
- 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).
- 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.
- 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.
- 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.
- Allow the eggs to marinate for a minimum of 4 hours, but they’re best if left over night.
Nutrition Facts
- Servings: 8
- Calories: 92.4kcal (per serving)
- Fat: 5.3g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 6.5g (per serving)
