Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets And Eggs Recipe

No Photo

Have you made this?

 Share your own photo!

Janice Splaha


I've eaten these since I was a child.

★★★★★ 1 vote
10 to 16
30 Min


Add to Grocery List

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

How to Make Pennsylvania Dutch Pickled Beets and Eggs


  • 1Peel eggs. Place beets,onion and peeled eggs in glass bowl. ( one that will not stain from beet juice) set aside.
  • 2In 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.
  • 3Pour 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.

Printable Recipe Card

About Pennsylvania Dutch Pickled Beets and Eggs

Course/Dish: Other Appetizers

Show 2 Comments & Reviews

21 Munchie Madness Recipes

21 Munchie Madness Recipes

Kitchen Crew @JustaPinch

64 games, 3 weeks, and it all comes down to this. You're going to need your nourishment to get you through these final games!

27 Happy Hour Recipes That'll Have You Saying Tgif

27 Happy Hour Recipes That'll Have you Saying TGIF

Kitchen Crew @JustaPinch

Celebrate the weekend with a happy hour filled with tasty appetizer recipes and delicious drinks. Cheers!