Pickled eggs and beetroot

    2 days 30 min

    A Pennsylvania Dutch recipe, which consists of pickling eggs with beetroot. Allow to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.

    151 people made this

    Serves: 8 

    • 8 eggs
    • 2 1/2 (340g) jars whole pickled baby beetroot, juice reserved
    • 1 onion, chopped
    • 200g caster sugar
    • 175ml cider vinegar
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 2 bay leaves
    • 12 whole cloves

    Prep:15min  ›  Cook:15min  ›  Extra time:2days chilling  ›  Ready in:2days30min 

    1. Place eggs in saucepan and cover with water. Bring to the boil. Cover, remove from heat and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
    2. Place beetroots, onion and peeled eggs in a non-reactive glass or plastic container. Set aside.
    3. In a medium-size, non-reactive saucepan, combine sugar, 250ml reserved beetroot juice, vinegar, salt, pepper, bay leaves and cloves. Bring to the boil, lower heat and simmer 5 minutes.
    4. Pour hot liquid over beetroots and eggs. Cover and refrigerate 48 hours before using.

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    Reviews in English (123)


    Excellent recipe! As a child growing up, my mom made pickled eggs and beets each year as part of our Easter tradition. I always looked forward to them, and I wanted to find a recipe that matched the way I remember them tasting. This one did the trick! I have a large glass gallon pickle jar that I wanted to fill, so I actually used 20 hard-boiled eggs, and I quadrupled (yes, four times as much) the rest of the ingredients. I used 4 cans of regular (not pickled) whole beets, which gave me 4 cups of juice. To the juice I added 4 cups of sugar, 3 cups of vinegar, 2 tsps. salt, 1 tsp. pepper, 8 bay leaves, and 48 whole cloves (they're small!). (As for the onion, I used one extra-large onion, cut it in half, and sliced it into thin half-rings.) It sounds like a lot, but it made just enough liquid to pour over the eggs, onions and beets in the jar, with just a little left over. I made two layers each of the three items in the jar--first beets, then onions, then eggs. I recommend allowing them to refrigerate at least 3 to 4 days. I made them on Saturday afternoon (3/15), and this morning, Wednesday (3/19), they finally taste like they've developed the full pickled flavor. Yummy! Thanks, Cindy, for helping me to recall some fond childhood memories.  -  19 Mar 2008  (Review from Allrecipes US | Canada)


    Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Don't forget to stir or shake once or twice a day for even color. 48 hrs is a minimum, will usually take four days to be colored through.  -  14 Feb 2007  (Review from Allrecipes US | Canada)


    Tasty eggs. The purple color is outrageous! For my taste, a bit too sweet. However, if you put some tobasco on these, the sweet / hot flavor is very, very good. A good recipe for those who like their pickled eggs a bit sweeter. If you prefer sour, you might not prefer these.  -  08 Mar 2005  (Review from Allrecipes US | Canada)