Amish pickled eggs and beets are a classic Pennsylvania Dutch favorite: hard-boiled eggs preserved with sweet-tangy pickled red beets. The pickling liquid—made from beet juice, vinegar, sugar, and a pinch of salt—tints the eggs a vivid pink-red while adding a pleasantly sweet and slightly acidic flavor.
These pickled eggs are versatile: serve them as an easy snack, a colorful side dish, or a festive appetizer for holiday meals. They’re simple to make at home with store-bought or home-canned beets and require minimal hands-on time.
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Why You’ll Love This Amish Pickled Eggs and Beets Recipe
- Easy to prepare with pantry-friendly ingredients.
- Sweet and tangy flavor that develops the longer it sits.
- Striking pink-red color for a memorable presentation.
- Great as a snack, side dish, or appetizer.
How to Make Hard Boiled Eggs
- Place eggs in a single layer in a saucepan. If possible, bring cold eggs to room temperature before cooking—this helps make peeling easier.
- Add enough water to cover the eggs by about an inch.
- Set the pot over medium-high heat and bring the water to a boil.
- Once boiling, cook for 10 minutes.
- Remove the pot from heat and drain the hot water.
- Immediately place the eggs in ice water to cool and stop the cooking. The cold water helps the egg white contract slightly, making peeling easier.
- When cooled, gently crack and peel the eggs, then rinse them before pickling.
How to Make Pickled Red Beet Eggs
- Prepare the jar and eggs:
- Arrange peeled hard-boiled eggs in a wide-mouth quart jar (or a larger jar if doubling the recipe).
- Add beets:
- Drain a 16-ounce can of pickled beets and add the beets to the jar with the eggs.
- Make the pickling brine:
- Pour the reserved beet juice into a medium saucepan.
- Add 1/2 cup apple cider vinegar (or white vinegar), 1/2 cup sugar, and 1/2 teaspoon salt to the beet juice.
- Bring the mixture to a boil, stirring so the sugar dissolves. If you prefer a milder brine, add a splash of water to dilute slightly.
- Cool slightly and combine:
- Allow the hot brine to cool for a few minutes so it’s warm but not scalding.
- Pour the warm brine over the eggs and beets in the jar so they are fully covered.
- Mix and refrigerate:
- Gently tilt or shake the jar to ensure the brine circulates and the eggs are evenly coated.
- Seal the jar and refrigerate for at least 24 hours. Color and flavor deepen the longer the eggs sit—several days will produce a richer pink and more pronounced flavor.
- Serve:
- When pickled to your liking, slice the eggs in half or serve whole. They add color and flavor to salads, platters, and snack plates.
Adjust the sugar or vinegar to taste, and experiment with letting the eggs sit longer for bolder flavor and color. This straightforward pickled eggs and beets recipe is forgiving and easy to adapt.
How Long Do Red Beet Eggs Last?
When stored in a sealed container in the refrigerator, red beet eggs generally stay good for 1 to 2 weeks. Keep them chilled at all times to preserve freshness and safety. If you detect off odors, unusual texture, or strange discoloration, discard them.
Variations
- Spicy Red Beet Eggs: Add sliced hot peppers, red pepper flakes, or a dash of hot sauce to the brine for heat.
- Dill-Infused: Add fresh dill sprigs to the jar or brine for a bright, herbaceous note.
- Garlic: Add a few cloves of sliced or crushed garlic to the brine for savory depth.
- Sweet Onion: Thinly sliced sweet onion in the jar adds gentle sweetness and crunch.
- Herb-Infused: Try thyme, oregano, or rosemary for a unique herbal character.
- Mustard: A tablespoon of mustard seeds in the brine gives a subtle tangy warmth.
- Spiced: A cinnamon stick and a few whole cloves add a warm, aromatic layer to the pickling liquid.
Pennsylvania Dutch Recipe
Red beet eggs are a familiar item in Pennsylvania Dutch and Amish cooking. During the summer, many households can or pickle fresh red beets, which are then used to make these vivid eggs. Store-bought pickled beets work well too, making this an accessible tradition to recreate at home.
How to Serve Pickled Eggs
Serve beet-pickled eggs halved to highlight their colorful centers. They’re excellent on a picnic or buffet, make appealing deviled eggs, or add brightness to salads and charcuterie boards. Their natural ingredients make them a satisfying snack or appetizer.
Tastes change—many people who weren’t fond of pickled beets as children grow to enjoy them later in life. If you enjoy pickled flavors, experiment with other Pennsylvania Dutch pickles and relishes to pair with these eggs.
I hope you enjoy making and serving Amish pickled red beet eggs. If you try this recipe, consider leaving a comment and rating. Thank you!
Amish Pickled Eggs and Beets Recipe
Pin Recipe
Ingredients
- 6 hard-boiled eggs
- 1 (16-ounce) can pickled beets (whole or sliced) and beet juice
- ½ cup apple cider vinegar (or white vinegar)
- ½ cup sugar
- ½ teaspoon salt
Instructions
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Boil 6 eggs in a pot of water for 10 minutes. Place boiled eggs in ice water, peel, and rinse.
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Drain a can of pickled beets. Add the beet juice (about ¾ cup) to a saucepan with the vinegar, sugar, and salt.
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Bring the beet juice mixture to a boil, stirring occasionally until sugar dissolves. Remove from heat and let it cool briefly.
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Place peeled eggs into a wide-mouth jar, add the drained beets, then pour the warm brine over everything so the eggs are submerged.
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Seal the jar and give it a gentle shake to coat the eggs. Refrigerate for at least 24 hours; longer yields deeper color and flavor.
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Slice the eggs in half and serve. Enjoy as a snack, side, or appetizer.
Notes
Allowing the eggs to sit several days in the brine will deepen both color and flavor.
*Nutrition information is approximate.