Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets and Eggs.hard boiled eggs that are cured in a brine of beets. Cuisine of the Midwestern United States.
Photo Credit
Fanfo/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Eggs
Vegetables
Course
Appetizers
Side Dishes
Occasions
Easter Sunday
Credit
L. K. Julow, Gainesville, Florida
Sources
Recipes with a History

This traditional Pennsylvania Dutch recipe continues to be a favorite on tables across America. Eaten as a snack or as a tasty side dish, the Pennsylvania Dutch Pickled Beets and Eggs have a tasty flavor and a delightfully fun color.

The recipe calls for canned beets, but you can also use fresh beets that have been boiled.

Ingredients
2 1-pound cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons (optional)
8 hard-cooked eggs, peeled
1 cup sugar
1 cup beet juice
3/4 cup apple cider vinegar
1-1/2 teaspoons salt
dash of pepper
2 bay leaves
12 whole cloves

Instructions

  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-sized nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower the heat, and simmer for 5 minutes.
  3. Immediately pour simmering liquid and spices over beets and eggs.
  4. Cool to room temperature, cover, and refrigerate 48 hours before using.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Liz</span> Fri, 10/03/2025 - 12:37
Where is the SHARE BUTTON AND PRINT BUTTON
<span>The Editors</span> Fri, 10/03/2025 - 14:56
We are aware of the problem and a fix is in the works. The print and share buttons will return!
<span>Km</span> Thu, 04/04/2024 - 10:51
Those eggs in the picture are not very authentic. You're supposed to pickle them until all the white part of the egg is colored. Not just the outside of the egg. My mother always made them a day or two ahead of time. When you cut it open you just see purple and yellow.
<span>Steve Burkett</span> Fri, 10/03/2025 - 07:13
whats authentic? Just because one person does it one way doesnt mean its not authentic. Most recipes have several ways of doing them.
<span>The Editors</span> Fri, 10/03/2025 - 15:07
There's more than one way to pickle an egg, as they say (I'm not really sure anyone says that). The longer the eggs remain in solution, the deeper the pickling penetrates. Feel free to experiment with times ranging from 24 hours to as much as three weeks to determine how you like them best.
<span>Patricia Holland</span> Sat, 09/15/2018 - 21:26
can this recipe be canned and how can I can it?