Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets And Eggs

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


  • 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.

Printable Recipe Card

About Pennsylvania Dutch Pickled Beets and Eggs

Course/Dish: Other Appetizers

Show 2 Comments & Reviews

Bite-size Appetizers For Game Day

Bite-Size Appetizers for Game Day

Kitchen Crew

September has arrived which means it's football season! Saturdays and Sundays go from pool time to TV time and they are not complete without delicious snacks. These bite-size appetizers will...

What To Make With Christmas Leftovers

What to Make With Christmas Leftovers

Kitchen Crew

As much as my family eats multiple plates of food and leaves the table stuffed, we still seem to have a lot of leftovers after our Christmas dinner. I always...

23 Sensational Salsa Recipes

23 Sensational Salsa Recipes

Kitchen Crew @JustaPinch

Spice up your entertaining with one of these 23 sensational salsa recipes.