Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets and Eggs

98

"A gift from the Amish."
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Ingredients

servings 252 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place eggs in saucepan and cover with water. Bring to 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 beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Reviews

98
  1. 122 Ratings

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Most helpful positive review

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 match...

Most helpful critical review

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 vine...

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 match...

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 vine...

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 ...

My mother makes pickled eggs with beets, but instead of the brine she puts in a jar of the little yellow hot peppers along with the juice. Wax peppers, not pepperoncini. If you're looking for a...

I use any type of beets, no Bay leaves and fewer cloves. This just like my old family recipe

We always had this at Easter when I was a child since we had so many hard boiled eggs left over from the Easter Bunny. My mother used to go one step further, with the leftover beets and pickled ...

Just recipe is just like the one my Mom used to make. I was looking for a pickled beet recipe and came across this one. It is delicious and easy to make - I actually tripled the recipe and it ...

Been craving pickled eggs for years and finally found a receipe that tasted like my Dad's who made these year round. Simpley the best.

This recipe is the best for beets and eggs I have ever made. They were gone at one sitting!! My Mom made these eggs every Easter & I have always done the same. You won't be disappointed in this ...