Red Beet Eggs are a classic Pennsylvania Dutch and Amish-style recipe that combines hard-boiled eggs with a sweet-and-tangy beet brine. If you have ever visited Amish country or local Pennsylvania Dutch markets, you’ve likely seen these vibrant pickled eggs for sale. My husband loves the pickled eggs and I love the pickled beets in this recipe.
This traditional red beet eggs recipe can be made using either fresh cooked beets or canned beets, depending on what you have on hand. Both methods create beautifully colored eggs with a slightly sweet, tangy flavor.
Fresh Beets Version (Traditional Method)
For about 12 eggs and 2 cups sliced cooked beets, use:
- 1 ½ cups white vinegar
- 1 cup water
- ¾ cup sugar (adjust to taste; Pennsylvania Dutch recipes are often sweeter, but ¾ cup is usually enough)
- 1 teaspoon salt
- ¼ teaspoon black pepper (optional)
- 2–4 whole cloves (optional)
Directions
- Combine the vinegar, water, sugar, salt, and any spices in a saucepan.
- Bring to a gentle simmer, stirring until the sugar dissolves. Let the mixture cool slightly.
- Place peeled hard-boiled eggs and cooked sliced beets into a glass jar or container.
- Pour the warm brine over the eggs and beets. Make sure everything is fully covered; if needed, prepare a little extra brine using the same ratio.
- Allow to cool, then refrigerate.
How Long to Pickle Red Beet Eggs
- 24 hours: Light pink color and mild flavor
- 3–4 days: Classic red beet egg color and stronger flavor
- 1 week: Deep ruby color that may reach the yolk
We usually let them sit for about 48 hours, which gives a well-balanced flavor and beautiful color.
If you love homegrown produce, check out our Beets: From Garden to Table guide for simple tips on growing, harvesting, and enjoying fresh beets straight from your garden
“In every thing give thanks: for this is the will of God in Christ Jesus concerning you” 1 Thessalonians 5:18
Stay rooted my friends. 🌱
