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.


★★★★★ 2 votes

15 Min
15 Min
No-Cook or Other


  • 10
    eggs, hard boiled
  • 2
    15 ounce jars of sliced beets, juice reserved
  • 1
    onion, chopped
  • 1 c
    white sugar
  • 3/4 c
    apple cider vinegar
  • 1/2 tsp
  • 1/8 tsp
    black pepper
  • 3
    bay leaves
  • 15
    whole cloves

How to Make Teacherman's Amish Pickled Eggs and Beets


  1. Boil the eggs, cool and peel.
  2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
  3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
  4. Pour 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.

Printable Recipe Card

About Teacherman's Amish Pickled Eggs and Beets

Main Ingredient: Eggs
Regional Style: American
Other Tag: Healthy

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