Pickled Eggs and Beets

Name: Pickled Eggs and Beets
Cuisine: American
Ingredients: 4 hard boiled eggs, peeled; 1 can (14 oz) sliced beets, undrained; 1/2 cup beef bone broth; 3/4 cup apple cider vinegar; 2 tbsp monk fruit sweetener; 1 tsp salt; 2 tsp pepper

Rebecca Dunsworth @cook_2731994

Pickled Eggs and Beets

Rebecca Dunsworth @cook_2731994

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Ingredients

4hard boiled eggs, peeled
1 can (14 oz)sliced beets, undrained
1/2 cupbeef bone broth
3/4 cupapple cider vinegar
2 tbspmonk fruit sweetener
1 tspsalt
2 tsppepper

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Steps

1

Mix all ingredients except eggs in medium saucepan. Bring to boil, then reduce heat to low and simmer for 5 minutes.
2

Place peeled eggs in a glass jar (I use a quart mason jar), and carefully pour contents of saucepan over the eggs. Let cool, put on lid, and store in refrigerator for 24 hours, turning occasionally to pickle the eggs evenly.
3

To serve, remove beets and eggs with slotted spoon, and cut eggs in quarters.