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These red beet pickled eggs come from the Pennsylvania Dutch. It's an easy recipe that pickles both the eggs and the beets. Use in salads or simply as a snack.
My husband grew up in central Pennsylvania in the town of York, not far from Pennsylvania Dutch Country, where some Amish communities still reside today. When I first visited the area with him many years ago, I was treated to some amazing food.
Never mind the fact that his mother was an amazing cook and his dad a chef, the local cuisine had a few culinary dishes that I had never tasted. One in particular that he likes to make is pickled red beet eggs.
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What's a Pickled Red Beet Egg?
They are hard-boiled eggs that are pickled with a warm spicy mix of spices with cooked fresh red beets. The beet juice mixture creates beautiful bright pink/red color in the egg whites while the yolk stays a nice golden yellow.
In this recipe both the fresh beets and the eggs are pickled. It's different from a traditional dill pickle flavor and not like a sweet pickle. This recipe uses spices such as cinnamon and clove for a spicy mix that's different from anything I've had before.
How to Eat the Pickled Beet and Eggs
We usually just eat them as a snack or a side dish. They are great for picnics and summer parties.
However, they are super yummy in salads and the beautiful color of the beets and the eggs makes quite a nice presentation.
How Long Will They Last?
Keep them in the jar in the fridge for a few weeks up to a month at most. It's more than likely that you'll eat them well before then.
So get your hands on some red beets and try this tasty pickled snack.
More PA Dutch Recipes
Red Beet Pickled Eggs
This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.
4.50 from 16 votes
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Additional Time 1 day d
Total Time 1 day d 35 minutes mins
Course Appetizers and Snacks
Cuisine PA Dutch
Servings 4
Calories 91 kcal
Ingredients
- 3 large beets washed and most of the tops cut off
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 cup cold water
- 1 teaspoon clove powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 3 hard boiled eggs peeled
Instructions
Boil the beets in water until they are fork tender.
Peel and slice the beets.
Place beets and eggs in a 1 quart mason jar.
Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.
Notes
You can eat the beets and eggs pretty quickly but I think it's best to let them marinate at least overnight.
Nutrition
Serving: 1gCalories: 91kcalCarbohydrates: 5gProtein: 6.8gFat: 4.8gSaturated Fat: 1.6gPolyunsaturated Fat: 2gCholesterol: 186mgSodium: 105mgFiber: 0.7gSugar: 2.6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
Reader Interactions
Comments
Stacy
Hi,
Can I just double this recipe as isReply
Patti Estep
Stacy, I believe so. I can't think of a reason why you couldn't.
Reply
MJ
Growing up in a PA Dutch home… pickled eggs were not my favorites. (Mom never used the spices). These however, are delicious!!! I still don’t like the eggs… but my husband loved these eggs, and I thought the beets were excellent. I had run out of allspice so I added a dash of nutmeg. These are great!!Reply
Patti Estep
Glad to hear it MJ. Thanks for sharing. We'll have to try nutmeg sometime.
Reply
Kiefer
My grandmother cut off the leaves, but kept the stems in the mix, we called them red beet strings and they were my favorite part. Can also add some sliced onion.
Reply
Patti Estep
Kiefer, we have added onions but I never heard of red beet strings. We'll have to try it soon. Thanks for sharing.
Reply
Elie
I find that putting the warm brine over the eggs makes them terribly dry and chalky. Am I doing anything wrong?
Reply
Patti Estep
Hmm. Could it be the eggs? Have you tested the boiled eggs without pickling them? Maybe they are over-boiled. I really haven't had that problem so I just guessing.
Reply
Jewel
Do you ever re-use the liquid after the eggs and beets are devoured?
Reply
Patti Estep
Jewel, yes we do that all the time.
Reply
Barbara
In this recipe, is 1 t. a teaspoon or a tablespoon, please? I bought all I need to make the recipe, but am now a wee bit flummoxed!
Thank you,
BarbaraReply
Patti Estep
Barbara, I mean teaspoon when I use a small t. Thanks for pointing that out. I'll try to remember to spell it out next time.
Reply
Judi
Can you use monkfruit sweetener instead of sugar?
Reply
Patti Estep
Jodi, I have never used monkfruit but my guess is you could. Let me know how it turns out.
Reply
Faliesha
Do you use ACV for your vinegar? Thanks !
Reply
Patti Estep
You can use ACV but we usually just use white vinegar.
Reply
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