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.
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.
- 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
- 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.
You can eat the beets and eggs pretty quickly but I think it's best to let them marinate at least overnight.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4.8gSaturated Fat: 1.6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 186mgSodium: 105mgCarbohydrates: 5gFiber: .7gSugar: 2.6gProtein: 6.8g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.