With Easter just around the corner, I start craving traditional family dishes. Baked ham, macaroni salad, and a must have on our table – Pickled Beets and Eggs!
What are Pickled Beets and Eggs?
Pickled Beets and Eggs is a traditional Pennsylvania Dutch/Amish recipe. It was originally a way for families to preserve eggs that could be eaten several days or weeks later.
If you are not from the Pennsylvania area, they may not look familiar. When the eggs are pickled in the beet juice, they turn a gorgeous shade of magenta. Pickled eggs are a great snack, add-in for your salad, or as a bright addition to your charcuterie board. They are also a handy way to use up extra Easter eggs!
There are many family recipes for pickled beets and eggs, each one is slightly different. Some recipes will call for cinnamon sticks, marjoram, various amounts of sugar, and other ingredients. Feel free to adjust the ingredients until you find the right blend of tanginess for you!
I hope you try them! They are so good!
How to Make Pickled Beets and Eggs
Place eggs in a large pot and cover with cold water. Bring to a boil on high heat and reduce to medium heat. Boil for 12 minutes. Drain and fill the pot with cold water. Let eggs cool for 5 minutes, then peel.
Next, slice the onion. Open the cans of beets and drain off the liquid into a separate bowl. Be careful not to splash – beet juice will stain counters and clothes!
Layer onions, beets, and eggs in a large glass jar or bowl with a tight fitting lid.
Add sugar, vinegar, cloves and bay leaf to the reserved beet juice. Carefully pour over the beets and eggs. Add up to an additional cup of water (if needed) to cover.
Cover and refrigerate for at least 3 days before serving. If you want the beautiful magenta color all the way to the yolk, wait 5 days.
Tips:
- Use apple cider vinegar for a more balanced flavor. White vinegar can be too harsh for this recipe.
- Move the eggs around each day to ensure even color on the eggs.
- You can substitute equal amounts of TruviaSweet Complete for the sugar.
- If you want to pickle quicker, heat the pickling liquid and simmer for 5 minutes before pouring over the beets and eggs.
Want To Try Some Other Pennsylvania Dutch Recipes?
Pickled Beets and Eggs
Ingredients
Ingredients:
- 12 eggs hard boiled and peeled
- 2 cans 14.5 oz beets, whole or sliced with juice reserved
- ½ medium onion halved and sliced, rings separated
- ½ cup sugar
- 1 cup apple cider vinegar
- 2 tsp. Whole cloves
- 1 bay leaf
Instructions
Instructions:
- Place eggs in a large pot and cover with cold water. Bring to a boil on high heat and reduce to medium heat. Boil for 12 minutes. Drain and fill the pot with cold water. Let eggs cool for 5 minutes, then peel.
- Slice the onion. Open the cans of beets and drain off the liquid into a separate bowl. Be careful not to splash – beet juice will stain counters and clothes!
- In a large glass jar or bowl with a tight fitting lid, layer onions, beets, and eggs two times.
- Add sugar, vinegar, cloves and bay leaf to the reserved beet juice. Carefully pour over the beets and eggs. Add up to an additional cup of water (if needed) to cover.
- Cover and refrigerate for at least 3 days before serving. If you want the beautiful magenta color all the way to the yolk, wait 5 days.