These red beet pickled eggs come from Pennsylvania Dutch Country. It's an easy recipe that pickles both the eggs and the beets. A great addition to salads, or you can enjoy them as a healthy 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 to this day is pickled red beet eggs. He makes them all the time, but they are especially good to make after Easter when you have lots of dyed leftover hard boiled eggs.
What's a Red Beet Pickled Egg?
Red beet pickled eggs are hard-boiled eggs that are pickled with a warm mix of spices, with cooked fresh red beets. The beet juice mixture creates a beautiful, bright pink/red color of 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 an interesting taste 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 pickled beets and the eggs makes quite a nice presentation.
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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.
They taste fantastic. Don't worry if you normally don't care for the taste of beets, as the spices create a very different flavor. Interested yet? Get your hands on some red beets and try this tasty pickled snack.
More PA Dutch Recipes
Red Beet Pickled Eggs Recipe
Equipment
- Quart mason jar or plastic container
Ingredients
- 3 large beets washed and most of the tops cut off
- 1 cup apple 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 the sliced beets and eggs in a 1 quart mason jar or a plastic container with a tight lid.
- 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
Nutrition
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.
Marjie Markle
I to am from York Pa. Our family recipe did not include the spices. Just equal parts of vinegar and sugar in the beet juice. And just add more of either to taste. So many variations to this yummy snack!
Patti Estep
Good to know Marjie. Thanks for sharing.
Doug Smith
great variation of pickled red beet eggs i am also in Southern York where has become Amish country now without the tourists
i have had ones with no spices just beets and pickling supplies and some like this then some of the amish will including bay leaves .so i will say it what you like since some had dried mustard or garlic
Patti Estep
Thanks Doug. Those are all interesting ideas. I agree that you can make it however you want.
Conrad
Please help, its driving me insane! I have been playing with the recipe for some time. I got the taste of home that I remember and love. Problem I am having is after a day or two passes away that flavor fades away. I have tried various jars and containers (trying to ensure an air tight seal). Do not know what else could causing this loss of flavor.
Patti Estep
Conrad, it seems like once they are removed from the pickling liquid they start to lose flavor. I think that's why the pickled eggs we buy at the store don't have the same great flavor. The only thing I can suggest is to make a small batch so that you are able to eat them quickly. Keep the pickling liquid and then boil new eggs to add to it. That should keep you going for a while before you'll need to make a new batch of the liquid. You can also leave them in the pickling liquid for a couple of days. However, if you wait too long they may become rubbery and the yolks will also turn pink.
Stacy
Hi,
Can I just double this recipe as is
Patti Estep
Stacy, I believe so. I can't think of a reason why you couldn't.
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!!
Patti Estep
Glad to hear it MJ. Thanks for sharing. We'll have to try nutmeg sometime.
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.
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.
Elie
I find that putting the warm brine over the eggs makes them terribly dry and chalky. Am I doing anything wrong?
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.
Jewel
Do you ever re-use the liquid after the eggs and beets are devoured?
Patti Estep
Jewel, yes we do that all the time.
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
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.
Judi
Can you use monkfruit sweetener instead of sugar?
Patti Estep
Jodi, I have never used monkfruit but my guess is you could. Let me know how it turns out.
Faliesha
Do you use ACV for your vinegar? Thanks !
Patti Estep
You can use ACV but we usually just use white vinegar.