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pa dutch pickled eggs & red beets

(1 rating)
Mertzie avatar
Recipe by
Michelle Koletar/Mertz
@Mertzie
Harrisburg, PA

A standard dish at picnics and dinner tables across Central PA. These take a little time, but are so easy. Also adds nice color to any of your meals! You do the beets & marinade first, then the eggs the next day. This works out great for me, as my kids love the eggs, & I love the beets. I add an onion to this sometimes, and it's good.

(1 rating)
yield 6 serving(s)
prep time 30 Min

Ingredients For pa dutch pickled eggs & red beets

  • 1 can
    14-oz. sliced red beets
  • 1 c
    apple cider vinegar
  • 1/2 c
    sugar
  • 4
    whole cloves
  • 2
    cinnamon sticks
  • 6
    hard boiled eggs, cooled & peeled
  • salt & pepper

How To Make pa dutch pickled eggs & red beets

  • 1
    Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
  • 2
    Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
  • 3
    Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
  • 4
    Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.
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