Beet Pickled Eggs a Pennsylvania Dutch Recipe (2024)

by Patti Estep 17 Comments

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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.

Beet Pickled Eggs a Pennsylvania Dutch Recipe (1)

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.

Beet Pickled Eggs a Pennsylvania Dutch Recipe (3)

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Beet Pickled Eggs a Pennsylvania Dutch Recipe (4)

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.

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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.

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So get your hands on some red beets and try this tasty pickled snack.

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More PA Dutch Recipes

  • Millie's Chicken Pot Pie
  • Ham and Green Bean Soup
  • Pork and Sauerkraut

Beet Pickled Eggs a Pennsylvania Dutch Recipe (8)

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

Print Recipe Pin Recipe

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

  1. Stacy

    Hi,
    Can I just double this recipe as is

    Reply

  2. MJ

    Beet Pickled Eggs a Pennsylvania Dutch Recipe (9)
    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

  3. 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

  4. 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

  5. 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

  6. 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,
    Barbara

    Reply

    • 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

  7. 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

  8. 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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Beet Pickled Eggs a Pennsylvania Dutch Recipe (2024)

FAQs

How long should pickled eggs sit before eating? ›

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

How to make pickled eggs that aren t rubbery? ›

It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.

What is the best jar for pickling eggs? ›

Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings.

Do red beet pickled eggs need to be refrigerated? ›

Pickled beet eggs will keep well for up to 3–4 months when stored properly in a clean, airtight container in the refrigerator. To maximize the lifespan of your pickled eggs, keep them in a sanitized, wide-mouth glass jar with a tight-fitting lid in a fridge with a temperature below thirty-nine degrees Fahrenheit.

What kind of vinegar is best for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Why don t pickled eggs go bad? ›

While recipes can vary from brand to brand, store-bought pickled eggs are often submerged in pickling solutions consisting of ingredients like beet juice, vinegar, water, and sugar. Commercial pickled eggs can also contain sodium benzoate, which is a common preservative that keeps food stable on store shelves.

Do you have to refrigerate pickled eggs after opening? ›

Remember there are no research supported home canning processes for pickled eggs. The recipes provided here are all meant to be stored in the refrigerator. Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours.

Is it okay to make pickled eggs in a plastic jar? ›

If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars.

How many times can you reuse pickled egg juice? ›

You can usually reuse picking liquid once. Because the nature of pickling is to draw water out of food, after two uses it is usually too diluted to do its job. You could probably reduce it by simmering it for a while,but at that point you might as well use fresh spices.

How long do pickled eggs last in a Mason jar? ›

Pickled eggs can be stored in the refrigerator for up to 2-3 months, but they are best when consumed within the first month for optimal flavor.

Are hard-boiled eggs better than pickled eggs? ›

Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later.

How many eggs can you fit in a pickle jar? ›

I just pour boiling water into mine, leave for a bit, rinse out then put in the oven on a low setting to dry out. To give you an idea of quantities, I get 7 medium eggs into a 700ml (2lb) glass jar and need between half and three quarters a cup of vinegar per jar. Here's how I hard boil my eggs.

Do pickled beet eggs go bad? ›

Kept in the pickling solution in the fridge with a tight lid, they are good for 3-4 months. That means if we start pickling eggs now, when the girls start slacking off this summer, we can still enjoy eggs!

Are pickled beet eggs good for you? ›

These jarred red beet eggs have a myriad of health benefits. Lutein, valuable for eye health, comes strongly in the yolks of eggs but also presents its benefits in red beets. Additionally red beets provide digestion health, and can be valuable for detoxification. They fight inflammation and help lower blood pressure.

Can homemade pickled eggs go bad? ›

Texture: If the eggs feel slimy or have an unusual texture, they may have spoiled. Taste: If the pickled eggs taste sour or off, it's a sign that they may have gone bad. If you notice any of these signs, it's safest to discard the pickled eggs to avoid the risk of foodborne illness.

Do you have to refrigerate eggs after you pickle them? ›

To make a batch of pickled eggs, be sure to wash all utensils and surface areas (including hands) very well. Sanitize jars that will hold the eggs for 10 minutes in boiling water, before filling with boiled eggs. Pickled eggs must be kept refrigerated and should not be left out at room temperature.

Do pickled eggs need to be refrigerated before opening? ›

According to US department of Agriculture… pickled eggs can be stored at room temperature in your pantry if unopened. Once the seal is broken the eggs will require refrigeration. Refrigeration slows down the bacterial growth process.

How long can you keep eggs in pickle juice? ›

Pickled eggs will keep for one month in the refrigerator. To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers. For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice.

Are pickled eggs better cold or room temperature? ›

Remember there are no research supported home canning processes for pickled eggs. The recipes provided here are all meant to be stored in the refrigerator. Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours.

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