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Pennsylvania Dutch Pickled Red Beet Eggs

Pickled Red Beet Eggs are a quick and easy dish for a summer BBQ, picnic, as a snack, and even on the table for many traditional Pennsylvania Dutch holiday dinners.  This recipe image is from my Aunt's Easter Dinner table in PA Dutch country.

Course Appetizer
Cuisine American
Keyword Covered Dish, Pickled Beets, Pickled Eggs, Picnic Food
Prep Time 30 minutes
Resting Time 2 days
Servings 12 People
Author Joe


  • 1-2 Dozen Hard Boiled Eggs Older eggs are easier to peel once boiled
  • 1 Quart Beets Fresh or Canned
  • 2 Cups Vinegar Apple Cider
  • 3 Cups Sugar White
  • 1 Tablespoon Pickling Spice


  1. Hard boil the eggs.

    Egg Timer
  2. Drain the beet juice into a medium sized sauce pan.

    Pickled Egg Recipe
  3. Add the vinegar, sugar, and pickling spice to the pan.  Heat the mixture in the pan until the sugar dissolves.  However, don't boil the brine.

    Pickled Beets Recipe
  4. Start to mix your eggs and beets in a large jar.  Start with eggs on the bottom and continue to layer beets and eggs.

    Pickled Eggs And Beets
  5. Pour the brine over the layers of beets and eggs.  Refrigerate for at least 2 days before serving.  I would wait for a week for the best results.  The eggs will keep for months in the refrigerator.

    Pickled Red Beet Eggs

Recipe Notes

If you need some help with hard boiled eggs, please visit the how to hard boil eggs guide.

Beets are very versatile. Having a number of different ways to prepare and preserve your beets at harvest will keep you enjoying beets throughout the year.