“Pickled” Red Beet Eggs – a Pennsylvania favorite! Sweet, tangy and sour – a unique take on your average hard boiled egg. Eggs, vinegar, red beets, salt and sugar is all you need!
Red Beet Eggs. Also affectionately referred to as Red Beeters in my house. A simple staple of Lancaster County. I’ll rephrase that, they’re a staple of Pennsylvania. I fondly remember snacking on these as a kid. My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch cuisine, always kept a giant pickle jar filled with Red Beet Eggs.
Every family has a recipe – all different but pretty much the same. Some of the die hard Pennsylvania Dutchies add cloves and cinnamon, I pass on both. Others will use pickling spice – I’ll pass on that too. I’m a purist when it comes to my Red Beet Eggs – vinegar, salt and sugar is all I need.
These eggs are simple to make. Just make sure you cook your eggs properly. Eggs that don’t peel well end up looking gross after turning that pretty purplish color. Like rotten zombie dinosaur eggs. Cute for Halloween – not so cute any other day of the year. Need help making perfect cooked and peeled hard boiled eggs? No worries, I’ve got you covered.
For six eggs I use a 24 oz mason jar – they fit perfectly. Combine the liquid from the beets, both vinegars, sugar and salt in a small saucepan. Bring to a boil, reduce heat and simmer for a few minutes. Have the peeled, hard boiled eggs in the jar with the beets on top. I prefer using small sliced beets – it’s nice to serve an egg with a big spoonful of small beets. Pour the liquid mixture in jar over the eggs. You’re best bet is to make these, throw them in the fridge, resist temptation and forget about them for a few days. After 3 days they’re about prime to eat. This recipe easily doubles or triples.
We eat these as is. I usually serve an egg with a spoonful of the juices and a big spoonful of beets. Sweetish, tangy and sourish. Simple and delicious. They make a great snack or lunch. I never felt the need to salt the eggs while I eat them – but many people do. I’ve also seen deviled eggs made out of Red Beet Eggs. I’m a purist, I’ll pass.
Try em’ out! Chances are, all you’ll need to pick up is a can of beets. These are simple to make and suprisingly different and delicious. Can’t wait to hear what you think! Thanks for reading!
-Amanda-
Red Beet Eggs
Ingredients
- 1/2 dozen hard boiled eggs
- 1 can small sliced beets 15 oz
- 1/3 cup white vinegar
- 1/3 cup cider vinegar
- 2 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Cook, cool and peel eggs.
- Strain liquid from can of beets into small saucepan. Set beets aside.
- Combine both vinegars, sugar and salt with beet liquid in saucepan.
- Bring to a boil and simmer for 5 minutes.
- Put eggs in an appropriate sized jar. Put beets on top.
- Pour vinegar mixture over eggs and beets in jar.
- Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.
- This recipe easily doubles or triples. Enjoy!
another thing from our childhood that is similar to the Amish cuisine. Really really like them. also another example of utilizing everything even the beet juice
Hi Brenda! Glad you like the recipe – we love red beet eggs too! I’m in Lancaster County, so much of out local food is Pennsylvania Dutch / Amish origin. Hope you enjoyed reading and please visit again : )
I love red beet eggs I was a clearfield county native and we also used fresh and canned depending on the time of year and how the garden harvest was. These are an Easter classic in my family
Yes, these are definitely a must at the Easter table! Thanks for stopping by Andy 🙂
I live in Parkesburg and I just used your ted beet egg recipe for the first time. I’m looking forward to the eggs. I also sent your recipe to my daughter in zPalm Bay, FL I’m trying to give 5 stars but my dumb phone won’t let me go past 4
Hi Susan!
Hope you and your daughter enjoy the recipe!
Thanks for stopping by 🙂
A Berks County favorite….
I love red beet eggs. My friend gloria Holman was from Pennsylvania and she introduced me to them. Yummy
I Make these all the time. I use all apple cider vinegar And water, no sugar or salt, and I add onions. They taste great with the beets. My dad Was German. He grew up in Pottstown, Montgomery County. My mom was from Bethlehem, Lehigh County. My Dads Granny taught my mother how to make them when they were first married This is the first time seeing someone else making this recipe. I also love Shoe Fly Pie and Sticky Buns. I live in Florida. I hate it! I love Pennsylvania, And miss going there with my Folks in the summer.
Hi Gloria, I’m from the Pottstown area and love red beet eggs. I just made some it will be hard to wait 2-3 days lol…we are part time NC and will stock up on Pa things to bring back!
Forget the canned beats, you’ll end up with flavorless pink, not red-beets, eggs, and broth.
Fresh beets only cost a few bucks and take a couple minutes to prepare, cut/slice, boil, add eggs and other ingredients.
If you try that you’ll never use ones in a can. We lived in the county Dauphin County, next to Lancaster, and my late mother was Pennsylvania Dutch. I’m sure she, or her mother, ever had a can of beets in the house.
Hi Dale! I agree – fresh is always best. I’ve made them with fresh beets & canned beets and I feel canned beets work pretty well when making these Red Beet Eggs. Well enough that I make them with canned beets the majority of the time. When fresh beets are available locally and are at a good price, then I use fresh 🙂
Why do people put cloves or cinnamon in pickled eggs? I don’t ever remember my parents doing that but back then I would never have tried pickled eggs! My husband thinks it sounds good and I don’t.
I grew up in Western NY, but my grandparents were from Lancaster County, and they always made them with pickling spice, cloves, cinnamon, and whole allspice. That is the only way I will make and eat them. I actually like the beets more than the eggs. LOL.
Hi
Can i ask a question? These egg pickled have life time? I mean expire date. Thank
Hi Windy. I usually make sure they’re all consumed within 2-3 weeks.
What Amanda says is true. Every family has their own recipes, with different flavor notes. Of course, my family’s recipes are the best (I’m kidding, of course). If they’re pickled properly, they’ll last for a while if they kept cool, and away from light, like in root cellar or the back of your fridge. Fresh beets are best, when they’re in season, in my opinion, but canned isn’t bad in a pinch. Use other flavors sparingly, as a little goes a long way when infusing it into the eggs and beets over a few weeks or even a little longer.
Amanda’s recipe is a good base to start with; it’s beets and eggs, simply done, and it works. Thanks for sharing, Amanda.
My dad made these for us growing up. We lived in Fayette city pa and he was Polish. I never knew that there were other kinds of pickled eggs. I moved to Mississippi and someone asked if I wanted pickled eggs and then looked at me like I was nuts when I asked why they were not purple. They had never even seen purple eggs. I am so glad I found this recipe my dad is gone now and they have a strong sense memory for me. Thanks:)
Lol! Out of town folks are often surprised with the purple eggs!
Glad you found this recipe & I hope you enjoy it 🙂
Thanks for stopping by!
Hey. I’m from Fayette City Pa also…I’m polish and our family had these every holiday..small world!
Small world indeed 🙂
Actually i use my canned puckled beets for my eggs. I just heat the juice and pour over my eggs the put in the beets.
Sounds wonderful – thanks for sharing 🙂
My husband grows beets in the garden and cans them, there is no comparison, they are so much better than the store bought canned ones.
I totally agree that home grown beets fresh is better but also home canned is better than store bought.
I’m from Southeastern Ohio but I’m of Dutch decent from Hillard.. I was raised in Ohio. We had a farm and gardens and raised cattle for our own beef… We’ve always had beet eggs growing up since we had chickens too.
Also an Easter treat … I still love them and I’m in my late sixty’s ‼️
In addition to the beets, I remember chow chow on the table. So many kinds but my mom’s had no tomato. Do you have a recipe? I grew up in lancaster,.lancaster. thank you. Eggs taste just like home. Also need recipe for scrapple.
Hi Jeanie – glad you enjoy the recipe!
I don’t have a recipe for chow chow – but I found one that looks great…
http://www.lydiaglick.com/chow-chow-amish-family-recipes/
As for scrapple – it’s my breakfast go-to…I absolutely love it! I don’t make it – honestly, because the best scrapple I’ve ever had is made nearby me. I do have a recipe somewhere though, I’ll have to do some digging 🙂
Thanks for stooping by!
Hey lancaster native here! Love the recipe. My nana always had red beet eggs in the fridge. Also I second and third the chow chow and scrapple!
Thanks for your recipe!
I have a question. Do you pour the cooked liquid mixture over the red beets and eggs while it is still hot?
Thanks again.
Hi Bob.
Yes – I pour the liquid, still hot, in the jar over the eggs.
Hope you enjoy. Thanks for stopping by 🙂
Thank you for the recipe I had them years ago that a neighbor made. I am going to try my own for a healthy quick breakfast. Thanks again.
Cant wait to make this for my dad and mother in law. They both are older and no longer make them. So I been looking for recipe. My dad use to make them for me when I was little .Look forward to surprising him .Thanks
Wonderful! So glad you found the recipe & I hope they enjoy it ♥
Thanks for stopping by Melissa 🙂
I am excited to make these and share them with my grandchildren. We lived in Pennsylvania for my early years and my grandparents were Mennonite and I had these every year until I married and moved away.
Hi Barbara! Awwww…it’s so much fun to share recipes from your childhood! Hope you all enjoy the Red Beet Eggs! Thanks for stopping by 🙂
The eggs are under done.
No, they are not “under done” what the eggs pictured are is not “overcooked”
I haven’t had a red beet egg in over twenty years, they.a don’t exist out here in Colorado…..
I’ve taken the pleasure to hook people up with apple butter and cottage cheese … Rock on Allentown Pa.
I didn’t know this was regional! Hi from Chester County. I have enjoyed tbese since childhood.
Hi John… I am in Easton, PA
i have never seen or tried this! Interesting thanks Granny Halina – again 🙂 I’ll keep it in mind for halloween just incase it doesnt work lol Thanks for sharing with us for Sunday Brunch, we look forward to sharing your work. Bel & Eliza x
It’s a whole different take on pickled eggs – it’s a must try! Glad you enjoyed the read : )
Tried the red beeter they where excellent. 5 star all the way
Yay! So glad you enjoyed them! I have a dozen of them in my fridge now – can’t wait to eat one. Thanks for stopping by, Carroll 🙂
hey I love red beet hard boiled eggs. I’m on a protein rich diet now and eat 72 hard boiled eggs weekly. could you please help me with tips on making this amount
Hi David. Here’s my suggestion. You can get about 4 dozen boiled eggs in a one gallon jar. I would use 4 cans sliced beets (15 oz), 1 1/3 cup white vinegar, 1 1/3 cup cider vinegar, 1/2 cup sugar and 2 teaspoon salt. If there’s not enough liquid to cover the eggs in the jar, top it off with a little more of the vinegars.
Hope this helps 🙂
For the Cider Vinegar is apple cider vinegar okay? Or is it just cider?
Hi Abbey! Both will work. I usually use cider vinegar because it’s cheaper than my raw apple cider vinegar.
Hope you enjoy 🙂
Do you let the liquid cool any before pouring over the eggs?
Hi Rick. I don’t let it cool – I pour it immediately over the eggs and beets.
Also if you want pale eggs don’t heat juice, but if you want that rich color and that yummy taste thru and thru make sure you use CIDER vinegar ( not white ) and add it to eggs while still warm.
Thanks for the recipe
Sure! Thanks for stopping by Linda 🙂
Do you know how long the eggs stay good for?
Hi Sydney. I usually prefer to eat them within a few weeks. Some people say they keep FAR longer, but I always err on the side of caution.
My dad passed away10 years ago… And one of my fondest memories with him was making beets and pickled eggs as a child. I’m 55 years old now and have forgotten how he made his famous beets and eggs..so I goggled this recipe. Can’t wait to make it. Thank you!
Awwww….I love those kind of memories! These eggs remind me of my grandmother who always had a big pickle jar filled with them in her fridge. So glad I could help – hope you love the eggs! Thanks so much for stopping by Tammy 🙂
Delicious! Do you know if the beet juice can be reused and if so, for how long can it be kept? Thanks!
Hi Eileen! So glad you enjoyed them. The general consensus is that the beet/pickling juice could be reused at least once if it’s clear. I remember my grandmother reused hers. I’ve never gotten the opportunity to try it in my home – the juice is always cloudy. Lol – thanks to little hands trying to get an egg out of the jar by stabbing it multiple times with a fork 🙂
Hope this helps. Thanks for stopping by!
Do you reheat the juice to a boil again? I’m very familiar with pickeled beet eggs. I grew up with many plain and Mennonite relatives. I live just outside of Gettysburg. Anyway, I’ve always wanted to try re-using the same batch of beer juice, but I was never sure which way to go.
Love the recipe. I have made several batches reusing the juice once the beets and first eggs are gone. I don’t even reheat the juice. Just plop hard boiled eggs in and let them sit in the frig over night. Do you think this is ok? Should I reboil to make sure nothing nasty grows in there. BTW they taste great! Brings back great memories of my PA Dutch childhood. Schmecht Gut!
Yay! Glad to hear you love the recipe – they’re a family favorite.
Someone else just asked almost the same question…
The general consensus is that the beet/pickling juice could be reused “at least” once if it’s clear. I remember my grandmother reused hers, multiple times I’d bet. I checked a few canning sites and some folks suggest being careful when reusing pickling/beet juices for eggs due to bacteria and such.
I’ve never gotten the opportunity to try it in my home – the juice is always cloudy. There’s always little hands trying to get an egg out of the jar by stabbing it multiple times with a fork.
Sorry I can’t give you a for sure answer, but I hope this helps a little. Thanks so much for stopping by John 🙂
Our family rule is to wait a minimum of 1 week for the eggs. They have to taste live sweet red beats not just look red. Some recipes say wait a day. They have no clue. It’s all about the taste.
I totally agree. The longer they sit, the better the flavor. Thanks for stopping by Mark : )
I have made red beet eggs for over 40 years, since I was a young girl. I have never heated the beet juice or vinegar and until just now, didn’t know of anyone else who had. I will have to try that and see if it makes a difference. I also only used the cider vinegar in most cases and since my dad is diabetic, I have left out the sugar at times, Granted they are nice and tart but still really good. LOL
Hi Cindy! I’m positive anyway they’re made they end up delicious! There are so many variations – the only one I haven’t cared for is when they’re made with cloves. Thanks for stopping by : )
I live in Dauphin County near Hershey & my Mom always got her Red Beet eggs from A.S.K. in Palmyra. As an adult finding an Amish recipe similar to this one I have been using it for years and every one loves them and requests them often. They always get red thru and thru and have great flavor! I just made 36 for a new years party and there wasn’t one left! I always get the liquid nice and hot and pour over the eggs and beets and immediately refridgerate. They have the best combination of flavor! I have my husband’s family fighting over whether I should bring them or my macaroni and cheese recipe I made up.
Hi Lynn! I agree – the homemade versions are always so much better – and they really are so simple to make. I won’t mention the store, but a BIG farmers market/grocery store/buffet in my area (I’m in Eastern Lancaster County) uses red food color on their Red Beet Eggs. So disappointing 🙁
Thanks so much for stopping by! Happy New Year 🙂
If you use fresh beets instead of canned, they’re ready in 24 hours. And they taste better too!!
Hi, I was wondering if I could use my homemade pickled beets in this recipe?
Hi Charlene! Your homemade pickled beets would be absolutely AMAZING in this recipe!
Enjoy! Thanks for stopping by 🙂
I thought the recipe needed more sugar. I added an extra third cup, perfect! Too vinegary for us without it.
Hi Pamela! Glad you got the recipe perfected to your tastes! Thanks for stopping by 🙂
Sixty some years ago, I remember my mom making these. She sometimes added rings of onion too. Really awesome. Ofcourse back then she always used fresh beets……my dad grew a wonderful garden. We canned and froze everything we could. Do you happen to have a recipe for Harvard Beets? She made them too. Thanks for the short cut when making these!
Awwww….what wonderful memories ♥
I as well have fond memories of gardening with my dad. The greatest pleasure was picking a fresh, ripe tomato and eating it like an apple…with lots of salt…so good!
A lot of people still do add rings of onion to their red beet eggs – it’s very popular with the plain sect people in Lancaster.
Red beet eggs are absolutely wonderful with fresh beets – I make them when beets are in season locally.
I don’t have a recipe for Harvard Beets posted, but I’ll get one posted the next time I make them. It’s been quite some time since I’ve made them – I usually get them at a PA Dutch restaurant I visit occasionally.
Thanks for stopping by Madonna!
My mother always added Wedges of onion (held together at the root end) and once added whole (peeled) cloves of garlic one per three eggs.
I’ve been wanting to try Vidalia OR Walla Walla Onions…
And another comment smaller eggs work better than larger ones, “Pullet” eggs if you can get them, Quail eggs if you can afford them.
You might also try Malt vinegar
My Dàd’s recipe for Harvard Beets. 2 TBS butter, 1/4 cup sugar, 1 TBS çornstarch, 1/2 teaspoon salt, 1/4 cup apple cider vinegar, 1/4 cup beet juice, 2 cups beets. Melt butter, stir in cornstarch, salt ,sugar, stir until smooth. Add vinegar and beet juice. Cook until cleaŕ, stiring constantly, Add beets çontinue cooking until beets are heated through. I always make sticks (like french fries) out of sliced beets.
Your dad’s recipe sounds delicious! I’ll definitely have to try it!
Thanks so much for sharing Jackie 🙂
Jackie, that is the same recipe my Mother always used. We loved them. Thanks for sharing it.
I love Beets & Boiled Eggs can’t wait to try this,My mouth is watering just thinking about it.
Hope you enjoy them Lori!
Thanks for stopping by 🙂
Do you use the canned regular beets or the pickled beets ?
Hi Karen. I use regular canned beets. You could use pickled beets, you would just need to make more brine to cover the eggs.
Hope this helps – thanks for stopping by 🙂
I am going try yor Red Beet Eggs better known to me as( pickled Red Beet Eggs) Grew up with them and now am a 83 year old man.
Hi Frank! I do hope you enjoy them! They’re certainly a staple food in Pennsylvania 🙂
Thanks so much for stopping by!
make those every Easter and at Christmas ( sort of a tradition for my hubby and I as we both were from Johnstown PA,live in the South now) always look forward to them
Hi Elly! There is certainly something about Pennsylvania food. Red beet eggs, chicken pot pie, cheesesteaks, Lebanon bologna – oh and too many delicious potato chips to mention ♥ Thanks for stopping by – have a wonderful Easter!
Eggs are boiling… bringing my PA roots to Michigan. I enjoy them sliced and topped with Mayo.
Hi Shelley! There’s just certain Pennsylvania foods that you fall in love with! Red Beet Eggs, Chicken Pot Pie, Lebanon Bologna & Dieffenbachs are just a few of my favorites ♥
Thanks for stopping by!
We are trying to watch our sugar intake at our house, do you think that I can decrease the amount of sugar?
Thank you
Hi Caroline. I’m sure you could decrease the sugar! I’d try cutting in half the first time you make it (use just 1 tablespoon). If it’s not too sour for you, you could go ahead and eliminate it all together. Hope this helps! Thanks for stopping by 🙂
Hi, I just ran across your recipe today. It’s so much like the recipe I remember my mom making. I tried a different one at Easter time but it just didn’t taste right. Since your ingredients are so similar to what my mom used I’m going to try it today. My oldest daughter just asked me for a recipe and since I can’t find the one I had from mom I went looking again. Thanks for publishing this. And by the way, deviled eggs are heavenly made from picked eggs. I grew up in a small town in Blair County and haven’t had authentic pickled beets and eggs in forever!
Wonderful – so glad to help! Hope you enjoyed the recipe!
Thanks for stopping by Dolly 🙂
Hi from Cumberland County! My family is in the pickling spice camp but I’m sure they’re delicious without it. Just made them for our Memorial Day picnic and brings back memories of so many summer picnics.
Lol – love it – the pickling spice camp 🙂
You’re right – Red Beet Eggs are delicious any way you make them! Definitely a summer picnic & cookout must have.
Thanks for stopping by Becky 🙂
These are one of my favorite recipes from my German grandmother. My mom only makes them for holidays so when I get them they are such a treat. Just simply delicious.
Simply delicious is the perfect description!
Thanks for stopping by Cindy 🙂
Haha I had to laugh when you called them rotten dinosaur zombie eggs. I love it. I hope when I make these at home mine don’t turn out that way! Thank you for sharing this recipe, it’s been ages since I’ve had pickled eggs. I used to have them when I went to my grandparents house. I’ll report back after I make em to see how I did!
Rotten zombie eggs – lol – I make myself laugh 😀
Seriously though – they really do look horrific when the eggs don’t peel right.
Hope you enjoy the recipe! Thanks for stopping by Billy!
Hi Amanda! I was wondering if I could can these eggs…if so how long would I pressure cook?
Thanks! Gerri
Hi Gerri! So sorry I missed this comment.
Honestly, I don’t know about canning these eggs. I was always told that there was a risk of botulism, so most folks don’t bother with it. They do keep for a few weeks in the fridge.
Hope this helps! Thanks for stopping by 🙂
Thank you for this! My mom grew up in Shamokin with a PA Dutch family, and I went to school in Kutztown, and couldn’t find a recipe that matched my memory of red beet eggs until I stumbled upon yours. I am a Philly native, mostly vegan now, but I get eggs from a neighbor with chickens and grow my own beets in my tiny little patch behind my house. So glad I found your blog and its recipes!
You’re welcome – so glad you enjoy the recipe & so glad you enjoy the blog! I LOVE hearing that!
Shamokin – so fun saying that! I just passed thru it the other day going to Knoebels Park 🙂
I just made a GIANT batch of these for 4th of July – they pretty much all disappeared.
Thanks for stopping by Jenna 🙂
Amanda,
Nice recipe made today with fresh beets from our South Carolina garden.
You can take the boy out of Pennsylvania but not the Pennsylvania outta the boy. Left there 55 years ago but will always treasure the ethnic German, Polish, Italian and Irish foods I grew up with.
The quart jar of red beet eggs looks so nice sitting in the refrigerator I am hesitant to eat them. Well, not really.
So glad you enjoy the recipe!
I hear that often. People leave Pennsylvania but always miss the foods. Red Beet Eggs & Shoofly Pie are the biggies.
My best friend and her mom, who are from Berks County, have lived in Columbia SC for about 15 years. Whenever we visit there is always a request for chicken pot pie 🙂
Thanks so much for stopping by Doug!
I moved from Berks County, Spring Twp., to Phoenix. Went to a carnival with several friends, native Arizonans. As soon as we got on the grounds, one woman said to the group, “Let’s first get some funnel cakes.”. She then turns to my wife and me and says, “I love them. Do you know what funnel cakes are?”. We just burst out laughing then explained the whole thing to her, how long we’ve known about them, the reason they were first made, etc. Then we asked her if she knew what milk pies are.
Lol 🙂
Now that you mention it – I don’t have a milk pie recipe on my blog!!! I’ll have to get on that…
Hi Amanda. I grew up in Lancaster. Lately, for some reason, I have been craving red beeters. When I was a teenager, my best friend’s Mother would make up a big ole jar of eggs whenever I would stay overnight. I loved the way she made them, so today, I was looking for a Pa Dutch recipe and yours came up. I believe this is probably the best recipe because I remember the way her eggs tasted. Simple and pure with no recollection of cloves or cinnamon. I do have a question. I was looking at a few other recipes (no offense) and these recipes used a lot more sugar. I am not a huge fan of the taste of vinegar. Since your recipe only uses 2 tablespoons of sugar, I am afraid of an imbalance) maybe too sour. Are your eggs more on the vinegary side? Thanks for your recipe.
Hi Nancy!
I totally understand! I went years without bothering with red beet eggs – now I’ve been on a red beet egg kick for years 🙂
I really think the beets are what really sweetens the mixture up. I don’t think the eggs are too vinegary – but I know everyone has different tastes. I would suggest making the recipe as-is and tasting an egg after a day or two. If it’s not sweet enough, heat up some of the brine, dissolve in additional sugar and mix back into the jar.
Hope you enjoy! Thanks for stopping by 🙂
A friend convinced me to try out beet pickled eggs at a local produce farm called Apple Annie’s . I did and decided I had to try and make it at home. I used you recipe and well ,now… I am totally hooked. I love these so much. Much better than the ones from the store. It is supper hard to be patient and wait 3 days for them.. I may have to just make them all the time to keep my supply up!
Hi Natalia! So glad your friend convinced you to try them & glad you love the recipe! Yay 🙂
Thanks for stopping by!
Tried these yesterday an they a awesome whole family loved them thanks for the great recipe Amanda
I can’t wait to try this recipe.I grew up in Ohio.My grandmother was from Tennessee.She always made these eggs for surgido ocasiona.
Hi Beckie. I hope you enjoy them 🙂
Mom took her great Pa. Deitsch recipe with her when she passed. I never seemed to be able to get the correct vinegar:sugar ratio, don’t know why. This was it. She didn’t use cloves or cinnamon, either. My aunt did. That’s apparently why the family wanted my mother to make the red beet eggs, as well as other items, at family gatherings.
Hi Rey. So happy to hear the recipe was close to your moms! I know how certain foods…when made just right…really bring back memories ♥
Thanks for stopping by 🙂
Hello!
Can I water bath can these for preservation?
Hi Tonya!
Honestly, I don’t know about canning these eggs. I was always told that there was a risk of botulism, so most folks don’t bother with it. They do keep for a few weeks in the fridge.
Hope this helps! Thanks for stopping by 🙂
Amanda my name is Will and I was wondering why do you heat your liquids and sugar?
Hi Will.
You don’t have to heat the liquids – but in doing so the eggs take on the brine a little quicker and taste better a day or two sooner.
Heating everything up dissolves the sugar and salt quickly as well. You could certainly throw everything in a jar and shake it up and it’ll work too 🙂
Thanks for stopping by!
I just tried your recipe and I thought I’d offer a modification for certain people, if anyone ever sees this. I am a person who does not like strong tastes of any kind so I find it easier to taste the subtle flavor of the beets if I use 2 tablespoons of each of the vinegars, 2 teaspoons of the sugar, and a pinch of salt. I like the original recipe okay but it’s sort of… rich in a way so I prefer to dilute it a little.
Hi, Amanda — Can you substitute Stevia for sugar in red beet eggs? My fiancee is worried that the sugar acts as a fermenting agent. I’ll probably try it with Stevia just to see what happens — but I’m curious about your thoughts on this.
(I’m from Lancaster so I grew up eating these. I know how they’re supposed to taste. Actually just had some on a visit back — my fiancee and I are trying to make some of the things we both like out here on the West Coast. No way we’re going to get Lebanon Balogna out here though. Insert crying emoji.)
Hi Ben.
I’ve never tried subbing stevia for the sugar. As long as you’re okay with the flavor of stevia, I’m sure it would be fine. The sugar in this recipe doesn’t act as a fermenting agent. Beets are super sweet, I’m pretty sure you could skip the sweetener all together if you like your eggs extra tangy.
Hey – I think you can get Lebanon bologna in some parts of the West Coast. A friend of mine gets the packaged stuff at Albertson’s in Cali.
Now I’m sure you’re not going to find good scrapple out there though lol 🙂
Thanks for stopping by!
We buy Lebanon Bologna at Stater Bros grocery stores. I was raised in PA and miss a lot of foods from there, but my CA born adult sons are hooked on LB! They also like scrapple when we visit their grandparents!
Hi Amanda, I am from Bethlehem PA and know all to well of the PA Dutch food, nothing like it. My mom made these all the time, and I love them. I have a bumper crop of sugar beets this year and guess what I will be making. Thanks for reminding me of this simple and tasty recipe!
When i moved to pennsylvania for a bit as a kid, my mom introduced beeted eggs to the house, i absolutely loved them, but havent had them for 12+ years! I found many recipes that called for onions or pickling spices or other things that i dont rmbr being in the jar, i hope this pure simple recipe is exactly what im looking for….now to finish the rest of this gallon sized jar of pickles
Hope you love them!
Thank you. I haven’t tried them but the recipe sounds like I was back making them at grandmas- in Redding,Ca! I see all the posts from PA folk. I have four ancestral families i traced in PA, one an original settler in Lancaster so must be in the DNA.
Hi Kathi! Sounds like you definitely have the PA Dutch taste buds 🙂
Amanda,
Thanks so much for your pickled egg recipe. I have t made them since my mother passed as the taste brings back memories of my youth. I’m in Susquehanna township which is a suburb of Harrisburg. I thought I would share something my mother told me years ago. She told me that by adding one cinnemon stick and quartering an onion it helps the eggs get that deep rich purple flavor in 24 hours instead of it taking days. She also said that a certain someone never could wait 3 days for them to mature. We always reused the mixture but only once. Now to find my aunt dots onion and sweet pickle recipe! Thanks again
Hi Troy!
Interesting tip! I know a lot of people do add in spices and onion – never knew that it helped “pickle” the eggs quicker. I’ll have to try it.
I love how certain foods & tastes bring back so many memories. I think I was the same way when I was a kiddo. My grandmother would make a batch and a few hours later we’d be after the eggs!
Thanks so much for stopping by!
Has anyone ever had trouble with eggs turning out rubberish? If so what causes that?
I’m originally from Berks County, but moved to Alabama a few years ago…I had a major hankerin’ for red beet eggs and my southern husband thought I was nuts. Well, I made the red beet eggs…totally love them…husband was a good sport and tried one but still thinks I’m nuts. HA! Who cares, more for me! =) Love this recipe. Thanks for helping me bring a taste of home away from home!
Hi Julie! The crazy foods that make us homesick…right!?! Glad you enjoy the recipe! Next you’ll have to try making some scrapple ♥
I always loved the taste of red beet eggs and my grandmother would always make them for me. She passed last Thursday at the age of 98 so I made my own beet eggs in her honor. Her recipe is similar but uses only apple cider vinegar. Now if I can just wait 3 days; YUM!
I am a Polish, Pennsylvania Dutch. I’ve eaten pickled eggs all my life, the only part I have had a hard time eating is the yoke. So I make the pickled devil eggs for every holiday, and I can’t ever make enough, everyone that comes to my holiday feast eats them up like candy.
I’ve been craving my Pennsylvania Grandmom’s beet pickled eggs for YEARS. And then I happily stumbled across your recipe ~ thank you so much, I’m going to make some this weekend! Woo Hoo!
My family always added thinly sliced sweet onions before ading the juice and beets to the jar of eggs. We still do it that way after 4 generations.
These have always been a family favorite!!!
These are gorgeous and I’m glad that you kept them simple.
Love this twist on a regular boiled egg! And let be the color too 🙂
Mr. Saucy LOVES these! Great recipe! <3
I haven’t had pickled eggs in ages, but need to change that and i love the idea of using beets!
I love these! So brilliant, Amanda and I love that gorgeous pink. I’m a big fan of beets and love using them as colour for my red velvet cake and also to decorate my pies. I’m going to try these, thanks for sharing!!
Love these!! I’m from PA but live in Texas now and love making red beet eggs! I used to just use the beet juice and vinegar but now I like adding the sugar and boiling it. I add a bay leaf and three cloves.
Handy tip: if you have an Instant Pot, it makes absolutely perfect hard boiled eggs. 5 minutes high pressure, 5 minutes NPR then quick release, 5 minutes in an ice bath. They’ll be cooked perfectly and the peels slip right off.
I’m SO glad I found this recipe! I haven’t had any good red beet eggs since the last time I visited the farmer’s markets in Lancaster County and Harrisburg, and places like Renningers…I’m gonna give them a try right now!
My family loves these eggs ,I love this recipe, my family is from Pa and we eat pickled eggs,haluski pierogies halucki and chicken pot pie with drop noodles ect,my fiance from Ny knows nothing of the wonderful foods and wont try them! He never even had eggs salad before he was with me lol thank you for this stroll down memory lane!
I’m a born and raised Lancaster Countian, Grew up in Strasburg, on a farm and had many amish neighbors. My hysband and i moved to Conestoga after we married . The movie Witness was filmed on our neighbors farm in Strasburg. I’ve been making these for ever, my recipe is an old amish recipe, and actually quite similar to this one. Thank you for the memories.
We love these! We eat them with a drop of miracle whip.
I have a batch in the fridge right now. My dad’s recipe. Have been eating them since birth. Grew up in Berwick Pa. My dad was born in Glen Lyon Pa. A polish favorite.
Thank you for your recipe!!! My Dad Larry Barton grew up on 4th St. in Lancaster, Pa. and my Mom Susan Bender(maiden name) grew up in Rhorestown Pa. My parents came to Virginia around 1965-1966ish. Red beet eggs were always on the table, it didn’t matter what holiday we were celebrating. Every time I make them it brings back so many fun memories with my grandparents, Aunts, Uncles and cousins. God bless and I am going to try hard to wait 3 days. Lol!!! I love the eggs and my husband loves the beets so it works out perfect! Thanks again for the recipe.
Wonderful recipe. I now live in Idaho but grew up in Berks County, PA. Delighted to have found your recipe. I’m able to get 8 eggs and beets in a wide mouth quart canning jar. Letting them rest in the frig for 4-5 days is the difficult step, but worth the wait. My Irish husband agrees.
My mother introduced me to red pickled eggs. No one else would eat them. I like mine with a little kick. I add pickled jalapeños, red pepper flakes, and Tabasco sauce, usually the chipotle flavor. I also add onion. Pickled onions are a nice condiment.
One of my favorites from childhood when we lived just outside of Pittsburgh. My mother made these often and I still do to this day. I like to slice them and drizzle with a little olive oil and salt and pepper, delicious
I love red beet eggs!
I’ve made a couple batches of them with just the red beet juice and beets. I knew something was missing and until I saw your post I wasn’t for certain. Thank you for your time of posting your recipe.
I also put a couple of spoon fulls of pickling spice in the liquid. (maybe about two teaspoons for this amount of eggs.
My mom is from Morgantown, WV but her parents (both with deep roots in that area) moved to California right after she graduated from high school. So I grew up with red beet eggs. She is in her 80’s now and loves it when I make these. Just started my Easter batch. Her and I are the only ones who eat them. My wife, kids, grandkids? Nope. More for me! Thanks for this recipe.