Healthy & Tasty: Pickled Eggs With Beets No Sugar

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Imagine embarking on a journey through the Pennsylvanian hills, where dark barrooms and dank alehouses are nestled along forgotten roadsides.

It is here, amidst this rustic backdrop, you might stumble upon a dusty jar filled with a murky red liquid and globular lifeforms peeking out.

This ominous scene, which could easily frighten the uninitiated, is merely the home of pickled eggs with beets no sugar.

Despite the ostentatiously described imagery, pickled eggs have unjustly harbored a lowly connotation for too long. It’s time we elevate their status, and what better way than introducing pickled eggs with beets no sugar?

This tangy and tasty delight reimagines the traditional pickled eggs by incorporating fresh beets and omitting sugar, making it a protein-filled snack or salad edition for any time of the year.

Pickled beet eggs were an Easter staple in my grandfather’s house, elegantly placed on the table alongside the Easter ham, showcasing their stunning color and incredible flavor.

These eggs are not just a feast for the eyes but offer a bonus with both pickled beets and pickled onions in the same jar, creating a scary delicious combination.

The sugar-free pickled eggs recipe involves pickling spices such as bay leaf, cinnamon, cloves, all spice, mustard seed, and black peppercorn, with an option to substitute cinnamon sticks with ground cinnamon for those who desire a smoother blend.

Honestly, what’s not to like about old fashioned pickled eggs with beets no sugar? They embody a fresh, tangy, and sugar-free take on a cherished tradition, ready to elevate any meal or snack time.

Table of Contents

Are Beets Low-Carb Or Slow-Carb?

Navigating the low-carb or slow-carb lifestyle often brings us to question where beets stand in our diet.

Though not entirely compliant with a strict slow-carb or keto lifestyle due to their sugar content, the scenario changes when we discuss pickled beet eggs.

The beet juice clinging to these eggs is minimal, making them a suitable snack for those on diets looking to avoid consuming whole beets.

For individuals still worried about their carb intake, pickled red cabbage eggs offer an excellent alternative keto pickled egg option.

This red cabbage version is not only tasty but also beautiful, presenting a delightful plus to those seeking low-carb options.

Pickled eggs, in this context, become an easy-to-make and adaptable choice for anyone monitoring their carbohydrate consumption closely.

How To Make Quick Pickled Eggs With Beets No Sugar?

Creating pickled beet eggs begins with the simple act of procuring hard-boiled eggs.

The multitude of methods for hard-cooking eggs can vary, but I adhere to the purest form—boiling. Place the eggs in a large pot and cover them with inches of water.

Bring the water to a roiling boil, then remove from the heat, cover the pot, and set a timer for minutes.

Once done, transfer the eggs with a slotted spoon to a bowl of ice water to cool.

After cooling, lightly tap the eggs on a hard surface to crack their shells and slide them off.

Meanwhile, beets are prepared in a similar fashion, boiled until tender enough to pierce with a knife with no resistance.

Don’t forget to reserve the cooking water; it’s crucial for later steps. After the beets have cooled and you’ve rubbed off their skins with a paper towel or cloth, slice them into thin wedges.

Remember, beets will dye everything they touch a lovely shade of pink, including your hands.

In a large container with a tight-fitting lid, start layering sliced onion, sliced beets, and a few hard-boiled eggs.

Repeat the process until the jar is full. For the brine, mix white vinegar with the reserved beet water, add pickling spices, a teaspoon of salt, and simmer for a few minutes.

Allow it to cool slightly before pouring it over the eggs in the jar, ensuring they are fully submerged.

After a brief waiting game of 48 hours, although peak flavor is achieved in 4-5 days, your pickled beet eggs are ready to enjoy straight from the refrigerator.

Sweet Pickled Eggs With Beets No Sugar Recipe

Ingredients

8 eggs, hard-boiled and peeled
1 cup of canned or jarred red beet slices, along with their juice
1/2 cup of apple cider vinegar
1/2 cup of water
3 cloves
2 to 4 garlic cloves
1 bay leaf
1 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of ground allspice

Instructions

Preparing The Eggs

Eggs are the cornerstone of this old fashioned pickled beets and eggs recipe. Begin by placing 8 hard-boiled eggs in a pot filled with cold water.
Heat on a burner over high until it comes to a boil. Once boiling, turn off the burner, cover the pot, and let the eggs sit for 5-7 minutes. This method ensures perfectly cooked eggs every time.

Peeling The Eggs

Prepare a large bowl with ice water. After the eggs have sat in the covered pot for 5-7 min, use a ladle to transfer them to the bowl.
Once cool enough to handle, peel the shells off under running cool water. Starting with older eggs ensures the shells come off more easily.

The Pickling Process

Place the peeled, hard-boiled eggs in a quart-sized mason jar or any heatproof container.
In a saucepan, combine 1 cup canned (or jarred) sliced red beets, 1/2 cup apple cider vinegar, 1/2 cup water, 3 whole cloves, 2-4 cloves garlic, 1 bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon ground allspice. Note: The traditional 1 teaspoon sugar is omitted for a healthier twist.
Boil the mixture, then reduce heat and simmer for 3-5 min. Pour the warm mix over the eggs, cover tightly, and refrigerate.

Serving And Storage

Let the eggs chill for at least 2 days before serving. They will keep for about 2 weeks in the refrigerator.

Notes

For Red Cabbage Pickled Eggs

For a twist, create red cabbage pickled eggs by following the initial directions for hard-boiled eggs.
Toast 2 star anise, 1 tsp cloves, and 1/2 tsp mustard seeds in a dry skillet over gentle heat until they smell nutty and toasty.
Add 1 cup boiling water, 1 cup red wine vinegar, and 2 heaping tsp of salt to the spices, then simmer for 3 min.
Shred about 10 oz cabbage, add to the pot, and let sit for 10 min.
Layer the cabbage mixture and the eggs in a mason jar, fill up with any extra pickling juice, and refrigerate for 24 hours.

How To Lower The Carbs Even More In Old Fashioned Pickled Beets And Eggs Recipe?

In our Minnesota household, pink pickled eggs have become a staple. By substituting beets with red cabbage and focusing on a spiced brine inspired by Jamie Oliver, we’ve created a portable, convenient, and low-carb snack.

This riff not only reduces calories and carbs but also keeps the counting manageable for those mindful of their intake.

FAQs About Old Fashioned Pickled Eggs With Beets No Sugar

1. How Long Are Pickled Beet Eggs Good For?

Pickled beet eggs are surprisingly easy and simple to make, perfect for larger gatherings or as a cherished recipe from my late grandmother’s collection. Stored in the fridge, they remain a loves snack for up to 2 weeks, making them an easy option for busy weeks.

2. How Long Does It Take For Eggs To Pickle?

Placing boiled eggs in a sterilised jar and covering them with cooled pickling liquid allows for a magical transformation. In a cool, dark place, they begin to pickle, reaching full flavor in two weeks to three months. Once opened, keep them in the fridge and consume within two weeks for the best experience.

3. Are Beet Eggs Good For You?

Jarred red beet eggs pack a myriad of health benefits. With Lutein for eye health and red beets enhancing digestion, detoxification, fighting inflammation, and helping to lower blood pressure, they’re a powerhouse of nutrition and taste.

4. Do Pickled Eggs Have Sugar In Them?

While traditional recipes might combine vinegar, water, sugar, pickling spices, and salt in a small saucepan to boil, stirring frequently until the sugar dissolves, the essence of pickled eggs with beets no sugar lies in eliminating sugar from the equation. By reducing the heat to low, covering, and allowing it to simmer for minutes, we create a health-conscious pickling solution.

5. How Do You Store Sweet Pickled Eggs With Beets No Sugar?

Pickled eggs should be refrigerated at all times. Depending on their size, small to large eggs require a few weeks for the seasoning to fully occur. For best quality, use these eggs within months, ensuring they’re kept in a cool environment to maintain their distinct flavors.

6. What Do You Eat Pickled Eggs With?

Pickled eggs are incredibly versatile, serving as a snack on their own or sprinkled atop salads and grain bowls. They can also be thinly sliced for sandwiches or wraps to add a sour flavor, or even chopped and served on avocado toast for a unique twist.

7. How Long Do Homemade Pickled Eggs Last?

Homemade pickled eggs, when stored in a pickling solution in the fridge with a tight lid, can last for months. This longevity makes them an ideal preserve, ensuring you can enjoy eggs even when girls start slacking off in the summer or if you decide to freeze a LOT of eggs for later use.

8. Can You Pickle Raw Eggs?

To preserve and utilize fresh eggs, pickling is a safe and approved method, offering a delightful alternative to traditional canning methods. While freezing raw eggs is also viable, pickling them provides a unique flavor profile, making it essential to keep them at 40 degrees or lower to ensure safety and quality.

9. Can Pickled Eggs Be Canned?

Home-canned pickled eggs pose a significant risk; thus, it’s not considered safe to can pickled eggs at home due to potential botulism risks. Home-pickled eggs should always be stored at room temperature with caution and are best kept for long term on a shelf in the refrigerator rather than being canned.

10. Can You Freeze Pickled Eggs?

While freezing may seem like an alternative for preserving eggs, it’s not advisable for pickled eggs. They should be stored in the refrigerator at all times to maintain their safety and integrity, given the lack of safe home canning methods for eggs in general.

11. Why Are Pickled Eggs Hard?

Pickling liquid’s balance of water, vinegar, salt, and sugar makes it inherently acidic. If eggs are left to sit in this liquid for too long, they can become rubbery. Managing the vinegar concentration and pickling time is a simple way to avoid this common problem.