A few weeks ago my hubby asked about fixing him some pickled eggs. I had never made pickled eggs before, so I had to do some searching to find a suitable recipe. Unfortunately, the recipes I found all use sugar. Sugar is not on our eating plan, and I wasn’t sure if they would taste ok if I used a sugar substitute. He assured me that he would eat them without sweetener. So after reading various recipes, I came up with this one for him. I hoped he would like them because I don’t eat pickled eggs. I don’t eat anything pickled! Yuck! He liked them, so they are now on the menu list to make again! Without sweetener, they are THM friendly!
1 can sliced red beets (15oz)
6 eggs, hard cooked and peeled
1/2 c. water
1/2 c. apple cider vinegar
Place the sliced beets and eggs in a 1-quart Mason jar. Combine the beet juice, water, and apple cider vinegar in a saucepan and bring to a boil.Pour over the beets and eggs in the jar. Let cool.
Cover and refrigerate for about 24 hours before serving. My hubby said that 24 hours wasn’t enough time for the eggs to pickle well. He liked them better after waiting for about 48 hours.