Beetroot and egg pickle

Beetroot and egg pickle


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About this recipe: This is a traditional Pennsylvania Dutch recipe. Beetroots are steeped in a lightly sweetened vinegar, with hard-boiled eggs and onion. The longer you allow everything to steep, the better the flavour! Enjoy as a side dish.


Serves: 12 

  • 1 1/4 (340g) jars beetroot
  • 1 onion, thinly sliced
  • 12 hard-boiled eggs, shelled and left whole
  • 4 tablespoons caster sugar
  • 125ml vinegar

Prep:25min  ›  Cook:20min  ›  Extra time:1day marinating  ›  Ready in:1day45min 

  1. Drain liquid from the beetroots into saucepan. Place beetroots, onions and eggs into a large bowl.
  2. Pour sugar and vinegar into the saucepan with the beetroot liquid and bring the mixture to the boil. Reduce the heat to low and let the mixture simmer 15 minutes.
  3. Pour the beetroot juice mixture over the beetroots, eggs and onions. Cover the bowl and refrigerate. Refrigerate for at least 1 to 3 days; the longer they are allowed to sit the better they will taste.

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