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Low carb pickled beet eggs cut in half on a salad

Low Carb Pickled Beet Eggs

An easy DIY for making pickled beet eggs to enjoy as a portable, healthy, low(ish) carb snack
Course Snack
Cuisine American
Keyword beet eggs, low carb pickled beet eggs, pickled beet eggs
Prep Time 30 minutes
Cook Time 15 minutes
Chilling the pickled eggs before serving 2 days
Servings 8
Calories 89kcal
Author dorothy stainbrook


  • large pot
  • Large glass jars (pickle jars)


  • 8 hard-boiled eggs peeled
  • 1 cup canned pickled red beets sliced or quartered, with their liquid
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3 whole cloves
  • 2-4 cloves garlic
  • 1 bay leaf
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp ground allspice


  • To hard boil & peel eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.
  • To peel hardboiled eggs: Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the covered pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs - not really fresh).
  • To pickle: Place peeled hard-boiled eggs in a quart-sized mason jar (or any other heatproof container).
  • Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over eggs and cover tightly.
  • Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.


Nutrition facts are based on 1 egg.


Calories: 89kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 247mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg