Pickled Beet Eggs (Sugar-Free)
These tangy Pickled Beet Eggs feature fresh beets and no sugar. They make tasty protein-filled snack or salad edition any time of year.
Servings 2 quarts
Equipment
- Half Gallon Jar
Ingredients
- 12 eggs
- 1 pound beet root trimmed and scrubbed
- 2 cups yellow onion thinly sliced
- 2 cups white vinegar
- 2 bay leaves
- 1 teaspoon all spice berries
- 1 cinnamon stick broken into pieces
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 8 whole cloves
- 1 teaspoon pickling salt or kosher salt
Instructions
- Place the eggs in a large pot and cover with a few inches of water. Bring to a roiling boil, then cover and remove from heat. Let the covered pot sit for 10 minutes, then immediately transfer the eggs to a bowl of ice water. Peel the eggs once they are cool.
- Meanwhile, place the beets in a pot and cover with water. Bring to a medium boil, cover, and cook until the beets are very tender, about 25-30 minutes. Remove the beets from the pot, reserving the cooking water. Once cool, rub off their skins using a paper towel or cloth, and cut them into 1/4 inch thick slices.
- In a large half gallon jar (or two quart-sized jars) place a layer of sliced onions on the bottom of a jar, followed by a layer of beets, then add a few eggs. Repeat until the jar is full, leaving an inch of space at the top of the jar.
- In a sauce pan, combine the vinegar and 2 cups of the beet cooking water along with the spices and salt. Bring to a boil and simmer for about 5 minutes, stirring occasionally.
- Carefully pour the hot brine into the jar, making sure the eggs are fully submerged. Allow the jar to cool slightly, then tightly cover it and transfer it to the refrigerator. Pickle the eggs for 4-5 days for optimum flavor.
Notes
The pickled eggs will last up to one month stored in the refrigerator.