Red Beet Eggs

Red Beet Eggs

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A Pennsylvania Dutch delicacy.


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15 Min
15 Min
Stove Top


  • 2 can(s)
    sliced red beets
  • 1 c
    cider vinegar (can also use part red wine vinegar)
  • 1 c
  • 1 tsp
  • 1/2 c
  • 15
    hard boiled eggs

How to Make Red Beet Eggs


  1. Put undrained beets in a saucepan. Add vinegar, sugar, salt and water. Heat until sugar dissolves and cool to room temperature.
  2. Place peeled eggs in a deep plastic bowl. Pour beets over eggs, making sure the eggs are all covered by the liquid. (Can add a little water to cover, if necessary.)
  3. Best refrigerated for 4 days before serving.

Printable Recipe Card

About Red Beet Eggs

Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs #red beet

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