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.


★★★★★ 1 vote

30 Min


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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

How to Make PA Dutch pickled eggs & red beets


  • 1Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
  • 2Add 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.
  • 3Transfer 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....
  • 4Add 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.

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About PA Dutch pickled eggs & red beets

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

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