Pickled Beets and Eggs Recipe | Easy Pennsylvania Dutch Snack

Pickled Beets and Eggs is a classic Pennsylvania Dutch recipe that combines hard-boiled eggs and tender beets in a sweet and tangy vinegar brine. The result is a vibrant magenta-colored snack or side dish that’s as beautiful as it is delicious. Perfect for picnics, potlucks, or as a colorful addition to your salad or charcuterie board, these pickled eggs are easy to make and packed with flavor.

With just a few simple ingredients, you can create this traditional dish that has been passed down for generations. Try it once, and it’s sure to become a family favorite.

What is Pickled Beets and Eggs?

Pickled Beets and Eggs, a beautiful dance of ruby red and pearly white swimming in a tangy vinegar bath. Ever wondered why it’s called Pickled Beets and Eggs? Well, the secret’s in the pickling! The beets lend their glorious color to the eggs, turning them a stunning magenta. It’s a match made in culinary heaven, a feast for the eyes as well as the palate.

Some say it’s a Pennsylvania Dutch delicacy, others claim it’s a vintage treasure passed down through generations. The truth is, no one really knows, but does it really matter? Just know that the way to many hearts, young and old, is through the tummy, and this delightful dish is ready to take it’s place in many homes. Why not give it a whirl and see why this recipe has charmed taste buds for years? Dive in and create your own colorful culinary masterpiece!

Key Ingredients for Pickled Beets and Eggs:

Here’s what you’ll need to create your own batch of Pickled Beets and Eggs, followed by our hero ingredient portrait :

• 1 (15-ounce) can sliced beets, juice reserved
• 6 hard-boiled eggs, peeled
• 1 cup white vinegar
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon whole cloves (optional)
• 1/2 teaspoon black peppercorns (optional)
• 1 small onion, thinly sliced (optional)

How to Make Pickled Beets and Eggs:

Making Pickled Beets and Eggs is surprisingly easy! It’s a simple process that involves cooking eggs and beets in a flavorful, homemade brine. This dish is not only delicious but also packed with color and texture.

You’ll be surprised at how quickly it comes together – with only about 20 minutes of hands-on preparation time, you’ll have a flavorful treat ready to enjoy!

Step-by-Step Instructions:

1. Boil the Eggs: If you haven’t already, place 6 eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain and rinse with cold water until cooled. Peel the eggs carefully.
2. Prepare the Brine: In a medium saucepan, combine the reserved beet juice, white vinegar, granulated sugar, water, salt, cloves, and peppercorns (if using). Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
3. Layer Ingredients: In a clean glass jar or container, layer the sliced beets, peeled hard-boiled eggs, and sliced onion (if using).
4. Pour Brine Over: Carefully pour the hot brine over the beets and eggs, ensuring that everything is submerged. If needed, add a little more vinegar or water to cover completely.
5. Cool and Refrigerate: Allow the mixture to cool to room temperature. Then, cover the jar or container and refrigerate for at least 24 hours, or preferably 2-3 days, to allow the flavors to meld and the eggs to develop a beautiful pink hue.
6. Serve and Enjoy: Once the Pickled Beets and Eggs are ready, remove them from the brine and slice or quarter the eggs before serving. Serve chilled as a snack, side dish, or addition to salads and sandwiches.

Why You’ll Love This Pickled Beets and Eggs Recipe

There’s so much to love about this Pickled Beets and Eggs! First and foremost, the striking color combination and unique flavor profile make it a memorable dish. The earthiness of beet juxtaposed with the mild taste of the eggs offers a great and fulfilling taste. Moreover, making this at home is incredibly cost-effective compared to buying pre-made versions.

Using simple, accessible ingredients allows you to control the quality and freshness. And let’s not forget those optional flavor boosters – cloves, peppercorns, and thinly sliced onions – that add layers of complexity and zing! Compared to a generic beet salad, this pickled version boasts a longer shelf life and a more intense flavor experience. Craving more unique pickled recipes? Or just want to make this dish yourself? Give it a whirl!

What to Serve Pickled Beets and Eggs With:

Pickled Beets and Eggs are incredibly versatile and pair well with a variety of dishes. These make a stunning addition to a charcuterie board alongside cheeses, cured meats, and crackers.

They also complement hearty sandwiches like roast beef or pastrami, adding a tangy counterpoint to rich flavors. For a simple yet satisfying meal, serve them alongside a crisp green salad for a pop of color and flavor. If you’re looking for a drink pairing, a crisp and dry white wine like Sauvignon Blanc or a refreshing beer like a pilsner work well.

Top Tips for Perfecting Pickled Beets and Eggs

To ensure your Pickled Beets and Eggs turn out perfectly every time, here are some valuable tips:

• Egg Quality: Use fresh eggs and ensure they are properly hard-boiled to prevent rubbery textures.
• Beet Juice: Don’t discard the beet juice from the can! It’s essential for coloring the eggs and adds a depth of flavor to the brine.
• Spice It Up: Experiment with different spices like mustard seeds, bay leaves, or a pinch of red pepper flakes to customize the flavor profile to your liking.
• Timing: The longer the eggs sit in the brine, the more vibrantly colored and flavorful they become. Aim for at least 2-3 days in the refrigerator for the best results.
• Ingredient Substitutions: If you prefer, use apple cider vinegar instead of white vinegar for a milder tang. You can also use honey or maple syrup instead of sugar for a natural sweetener. Brown sugar can also be used for a deeper flavor.

Storing and Reheating Tips:

Storing:

• Refrigeration: Store Pickled Beets and Eggs in an airtight container or jar in the refrigerator. Ensure the beets and eggs are fully submerged in the brine.
• Shelf Life: When stored properly, Pickled Beets and Eggs can last for up to 2-3 weeks in the refrigerator. However, the flavor and texture may change over time, so it’s best to consume them within this period.
• Freezing: Freezing is not recommended, as the texture of the eggs will become rubbery and unpleasant upon thawing. The beets may also become mushy.

Reheating:

• Pickled Beets and Eggs are best served chilled straight from the refrigerator. Reheating is not necessary or recommended, as it can negatively impact the taste and texture of the eggs.

Final Thoughts:

Pickled Beets and Eggs offer a unique and delicious way to brighten up any meal. With their vibrant color, tangy flavor, and easy preparation, they’re sure to become a family favorite.

So why not give this recipe a try and experience the magic for yourself? Embrace the tradition, savor the flavor, and enjoy the delightful simplicity of Pickled Beets and Eggs!

For more comforting and traditional recipes, check out these favorites:

• Mennonite Farmer Sausage Soup
• Mennonite Hamburger Soup
• Mennonite Butterscotch Pie
• Mennonite Roasted Beef Tails
• Butternut Squash Soup

Follow along for even more old-fashioned favorites:

• YouTube: @oldplainrecipes
• Pinterest: Old Plain Recipes

FAQs

Pickled Beets and Eggs

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• Author: Ruthie Miller
• Total Time: 32 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Pickled Beets and Eggs, a Pennsylvania Dutch-inspired delicacy, featuring hard-boiled eggs and beets in a tangy-sweet brine that transforms them into a vibrant magenta treat.

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Ingredients

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• 1 (15-ounce) can sliced beets, juice reserved
• 6 hard-boiled eggs, peeled
• 1 cup white vinegar
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon whole cloves (optional)
• 1/2 teaspoon black peppercorns (optional)
• 1 small onion, thinly sliced (optional)

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Instructions

1. Boil the eggs: Place 6 eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Drain, cool, and peel.
2. Prepare the brine: In a saucepan, combine reserved beet juice, vinegar, sugar, water, salt, cloves, and peppercorns. Bring to a boil, stirring until dissolved.
3. Layer ingredients: In a glass jar, layer sliced beets, peeled eggs, and onion (if using).
4. Pour brine: Carefully pour hot brine over, ensuring all are submerged. Add extra vinegar or water if needed.
5. Cool and refrigerate: Let cool to room temperature, then refrigerate for 24 hours or up to 2–3 days for best flavor and color.
6. Serve and enjoy: Remove eggs from brine, slice or quarter, and serve chilled as a snack, side dish, or salad topping.

Notes

For best color and flavor, let the eggs pickle for at least 2–3 days before serving. Optional spices and onions add extra depth.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Snack, Side Dish
• Method: Pickling
• Cuisine: Pennsylvania Dutch

Nutrition

• Serving Size: 1 egg with beets
• Calories: 120
• Sugar: 8g
• Sodium: 250mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 185mg