Servings: 12 people
Calories: 75kcal
Equipment
- 1 Instant Pot Duo Crisps Plus Air Fryer
Ingredients
- 1 clove large garlic
- 6-12 large eggs Please see notes
- 3 stems fresh dills
- 3 cups white vinegar
- 1/3 cup white granulated sugar
- 1 cup water
- 1 tsp salt
- 1 large onion
- 1 piece dry bay leaves
- 4 tsp pickling spice
- 3 large fresh beets cook in one cup water
Instructions
- Wash beets and slice them into chunks. No need to peel them.
- Place into the Instant Pot Inner pot and add one cup of water.
- Push the pressure cooker button and set the temperature to HI. Set timer to 0 minute.Quick release when ready. Don't discard the liquid. You can add lemon to it and drink it. On how to boil the egg in the IP, please see notes.
- Place the salt, water, onion, vinegar, bay leaf, sugar, and pickling spice in a large saucepan. Mix them together and bring to a boil until the sugar and salt dissolve. Boil in low heat for five minutes. When ready let the mixture cool down for five more minutes and now you can prepare to pickle.
- Wash the container properly and dry using a paper towel. Place the garlic in the container and add three cooked boiled eggs. Top the eggs with the cooked onion, and beets, and add the dills. Do the same to the rest of the egg. Pour the liquid and seal the jar. Place in the fridge for one week.
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 233mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg