Pickled eggs and beetroot

Pickled eggs and beetroot


131 people made this

About this recipe: 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.


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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