Beetroot and egg pickle

    1 day 45 min

    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.

    122 people made this

    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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    Reviews & ratings
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    Reviews in English (118)


    I felt that the sugar/vinegar ratio was off here. This tasted more like it should have been entitled "sweet and sour eggs" rather than pickled eggs. I had to add a lot more vinegar to offset the sweetness. With that change they were just what I was looking for. Very beautiful in color too. Thanks!  -  17 Jan 2006  (Review from Allrecipes US | Canada)


    Does anyone have the secret to peeling eggs. I punch a hole in the bottom and they just do not come off the shell. They look awful !!! thanks  -  09 Apr 2008  (Review from Allrecipes US | Canada)


    This was a very good recipe. I added a 2 more cans of beets- there did not seem to be enough juice to cover the eggs- plus my husband will eat the extra beets. My mother in law makes beet eggs for Easter every year-she would not give me the recipe-I asked her for it a few times and she kept ignoring me- well she can keep her stinking recipe because this one is real close to hers!  -  01 May 2003  (Review from Allrecipes US | Canada)