Teacherman's Amish Pickled Eggs and Beets

James Tanis


Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.


★★★★★ 1 vote

15 Min
15 Min
No-Cook or Other


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eggs, hard boiled
15 ounce jars of sliced beets, juice reserved
onion, chopped
1 c
white sugar
3/4 c
apple cider vinegar
1/2 tsp
1/8 tsp
black pepper
bay leaves
whole cloves

How to Make Teacherman's Amish Pickled Eggs and Beets


  • 1Boil the eggs, cool and peel.
  • 2Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
  • 3In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
  • 4Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
  • 5**NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz!

    **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.

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About Teacherman's Amish Pickled Eggs and Beets

Main Ingredient: Eggs
Regional Style: American
Other Tag: Healthy
Hashtags: #eggs, #vinegar, #beets, #pickled

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