PA Dutch pickled eggs & red beets

Michelle Koletar/Mertz


A standard dish at picnics and dinner tables across Central PA. These take a little time, but are so easy. Also adds nice color to any of your meals! You do the beets & marinade first, then the eggs the next day.
This works out great for me, as my kids love the eggs, & I love the beets. I add an onion to this sometimes, and it's good.

pinch tips: Non-Stick Rice Every Time





30 Min


1 can(s)
14-oz. sliced red beets
1 c
apple cider vinegar
1/2 c
whole cloves
cinnamon sticks
hard boiled eggs, cooled & peeled
salt & pepper

Directions Step-By-Step

Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.

About this Recipe

Course/Dish: Other Side Dishes
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy