Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets And Eggs Recipe

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Janice Splaha


I've eaten these since I was a child.


★★★★★ 1 vote

10 to 16
30 Min


  • 8
    hard boiled eggs
  • 2
    15 ounce cans canned beets, reserve juice
  • 1
    onion, chopped
  • 1 c
    white sugar
  • 3/4 c
    cider vinegar
  • 1/2 tsp
  • ·
    pinch of black pepper
  • 2
    bay leaves
  • 12
    whole cloves

How to Make Pennsylvania Dutch Pickled Beets and Eggs


  1. Peel eggs. Place beets,onion and peeled eggs in glass bowl. ( one that will not stain from beet juice) set aside.
  2. In a medium saucepan, also that won't stain, combine sugar,1 cup of reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer for 5 minutes.
  3. Pour hot liquid over beets and eggs. Cover and refrigerate for 48 to 96 hours. I find it takes 4 days ( 96 hours ) to be colored through. Shake or stir once or twice a day for even color.

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About Pennsylvania Dutch Pickled Beets and Eggs

Course/Dish: Other Appetizers

Show 2 Comments & Reviews

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