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Pickled eggs and beetroot recipe

Pickled eggs and beetroot recipe

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  • Recipes
  • Dish type
  • Salad
  • Egg salad

A Pennsylvania Dutch recipe, which consists of pickling eggs with beetroot. Serve as a salad or side dish.

150 people made this

IngredientsServes: 8

  • 8 eggs
  • 2 1/2 (340g) jars whole pickled baby beetroot, juice reserved
  • 1 onion, chopped
  • 200g caster sugar
  • 175ml cider vinegar
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 2 bay leaves
  • 12 whole cloves

MethodPrep:15min ›Cook:15min ›Extra time:2days chilling › Ready in:2days30min

  1. Place eggs in saucepan and cover with water. Bring to the boil. Cover, remove from heat and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place beetroots, onion and peeled eggs in a non-reactive glass or plastic container. Set aside.
  3. In a medium-size, non-reactive saucepan, combine sugar, 250ml reserved beetroot juice, vinegar, salt, pepper, bay leaves and cloves. Bring to the boil, lower heat and simmer 5 minutes.
  4. Pour hot liquid over beetroots and eggs. Cover and refrigerate 48 hours before using.

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Reviews & ratingsAverage global rating:(157)

Reviews in English (123)

by Cathie H.

Excellent recipe! As a child growing up, my mom made pickled eggs and beets each year as part of our Easter tradition. I always looked forward to them, and I wanted to find a recipe that matched the way I remember them tasting. This one did the trick! I have a large glass gallon pickle jar that I wanted to fill, so I actually used 20 hard-boiled eggs, and I quadrupled (yes, four times as much) the rest of the ingredients. I used 4 cans of regular (not pickled) whole beets, which gave me 4 cups of juice. To the juice I added 4 cups of sugar, 3 cups of vinegar, 2 tsps. salt, 1 tsp. pepper, 8 bay leaves, and 48 whole cloves (they're small!). (As for the onion, I used one extra-large onion, cut it in half, and sliced it into thin half-rings.) It sounds like a lot, but it made just enough liquid to pour over the eggs, onions and beets in the jar, with just a little left over. I made two layers each of the three items in the jar--first beets, then onions, then eggs. I recommend allowing them to refrigerate at least 3 to 4 days. I made them on Saturday afternoon (3/15), and this morning, Wednesday (3/19), they finally taste like they've developed the full pickled flavor. Yummy! Thanks, Cindy, for helping me to recall some fond childhood memories.-19 Mar 2008

by ValerieB333

Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Don't forget to stir or shake once or twice a day for even color. 48 hrs is a minimum, will usually take four days to be colored through.-14 Feb 2007


Tasty eggs. The purple color is outrageous! For my taste, a bit too sweet. However, if you put some tobasco on these, the sweet / hot flavor is very, very good. A good recipe for those who like their pickled eggs a bit sweeter. If you prefer sour, you might not prefer these.-08 Mar 2005

Pickled Eggs

In this pickled eggs recipe, red and yellow beets give the eggs their bright hues. I love to eat them as a snack or serve them as part of a spring brunch.

How CUTE are these pickled eggs?! They’re my new spring obsession, a grown-up substitute for the Easter eggs I dyed with my family as a kid. Back then, I colored my eggs with little bottles of food coloring, but in this pickled eggs recipe, I use natural ingredients instead. Red beets turn the eggs pink and purple, and a mix of yellow beets and turmeric creates that sunny yellow.

I love keeping a jar of these pickled eggs on hand in the fridge for healthy, protein-packed snacking (though they’d be a fantastic addition to a spring brunch spread, too!). They’re tangy, salty, and a little bit sweet. I hope you love them as much as I do!

Recipe Summary

  • 1 (15 ounce) can beets
  • 1 onion, thinly sliced
  • 12 hard cooked eggs, shelled and left whole
  • ¼ cup white sugar
  • ½ cup vinegar

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days the longer they are allowed to sit the better they will taste.

Dill Pickled Eggs

This recipe is a close runner-up as my favorite. In fact, I think the only reason it’s my second favorite recipe is because it doesn’t give you “fun-colored” eggs like the beet recipe. And it takes a few more days of soaking in the brine to impart flavor to the eggs.

There are several pickling spice recipes out there on Pinterest and Google if you want to go that route, but I’ve always just used the leftover pickle juice from a jar of dill pickles. Note: use only jarred pickles that have no sugar and only lectin free spices.


  • Leftover pickle juice from a large jar of pickles
  • 8-12 hard boiled eggs, depending on amount of pickle juice


1. Place the eggs in the jar of pickle juice. Make sure they are all submerged and have a little room to float without sticking out of the pickling liquid. Put the lid on tight and store in the refrigerator.

2. Chill for at least three days. If you prefer a more intense flavor like me, let soak in the brine for a week to ten days. The eggs will take on a pale yellow/lime green color and a strong dill pickle taste.

Pickled Red Onions & Eggs

This is a variation that I’ve just recently tried with tasty results. I make a batch of Keto Pickled Red Onions, using a small onion instead of a medium or large one. Then add two to three hard boiled eggs to the jar before placing in the refrigerator.

The onions are ready to eat within a couple of hours, but the eggs are best if left in the brine for a couple days. Depending on the amount of onion and the size of your eggs, the liquid may not be enough to cover everything. In that case, just make a double batch of the brine to accommodate the eggs. You could also triple the batch and add a half dozen hard boiled eggs.

Red Cabbage Pickled Eggs

I’ll confess I haven’t made this recipe yet, but it’s on my things to try list. You can find several variations of this recipe with different flavorings and seasonings. But since the red cabbage is mainly used for coloring the eggs, not to impart flavor, then I think you could probably just substitute red cabbage for the red onions in the recipe above, or substitute for the beets in the recipe below.

As with those recipes, you can add a variety of seasonings to flavor the brining liquid to your taste.

Vinegar with Seasonings

The Pickled Red Onions & Eggs recipe above is great because you get two snacks in one: pickled onions and pickled eggs. But another variation is to leave out the onions and use the brine to just pickle the eggs.

The beauty of this recipe is that you can really customize the flavor to your liking by using a different vinegar and trying different seasonings and spices. For instance, substitute apple cider vinegar, white wine vinegar, or plain white vinegar for the red wine vinegar. The seasoning possibilities are nearly endless, just make sure to avoid ones that aren’t lectin free, such as jalapenos and red chili flakes.

Keto Beet Pickled Eggs

As I said above, I think these are my favorite because they are so colorful, and they’re ready to eat in just a few days. But before we get to the recipe, we have to talk about beets. Using the right beets will ensure that the recipe is sugar free and lectin free.

Many of the canned beets you’ll find in the grocery store include lots of sugar. It goes without saying, you need to avoid those. Seek out the brands that don’t add sugar before canning and use only water and salt to preserve the beets.

For those of you following a keto diet, you may be concerned about the natural sugar content of the beets. You can just use the beets and juice to color the eggs, which adds almost no carbohydrate to them. Or feel free to have a beet slice with your eggs! They’re delicious and add just a few carbs per slice.

Pickled Eggs

DRAIN beets, reserving juice. Set beets aside for another use. COMBINE beet juice, vinegar, sugar and spices in medium saucepan. Bring to a boil STIR until sugar is dissolved. REDUCE heat and simmer 5 minutes.

ARRANGE eggs in 1-quart heat-proof glass jar with tight fitting lid. POUR hot marinade over eggs. Cover tightly. Allow to cool to room temperature 1 hour. Refrigerate to blend flavors, at least several hours or up to one week.

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Pickle hard-boiled eggs in a brilliant beet juice for a colorful appetizer or snack for holidays and entertaining.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Use a clean tool to remove eggs from the brine. Do not pour off brine to retrieve eggs or re-use the brine. Pack eggs into sterilized glass jar that are labeled with the date packed. Keep continuously refrigerated, and use within 3-4 months.

How to Make Pickled Beet Eggs

First you&rsquoll need to procure some hard boiled eggs.

While there are a multitude of methods for hard-cooking eggs, I&rsquom going to stick to the purest form here: boiling them.

Add the eggs to a large pot, then cover them with a few inches of water.

Bring the water to a roiling boil, then cover the pot and remove it from the heat. Set a timer for 10 minutes.

When the timer goes off, use a slotted spoon to immediately transfer the eggs to a bowl of ice water.

Once the eggs are cool, lightly tap them all over on a hard surface to crack their shells, and slide them off.

Meanwhile, add the beets to a pot and cover with water. Bring the pot to a low boil, then cook the beets until they are very tender. You should be able to easily pierce them all the way through with a knife with no resistance.

Remove the beets from the pot, making sure to reserve the cooking water (you&rsquoll need that for later).

Once the beets have cooled, rub off their skins with a paper towel or cloth and slice them into thin wedges.

Note: beets will dye anything they come into contact with a lovely shade of pink (including your hands).

Find a large container with a tight fitting lid and layer some sliced onion on the bottom, followed by a layer of sliced beets, followed by a few hard boiled eggs. Repeat until the jar is full.

I like to use a giant half gallon jar picture here, but you could also split everything into two smaller quart-sized jars as well.

To make the brine, combine 2 cups of white vinegar with 2 cups of the reserved beet water in a large saucepan.

Add the pickling spices along with a teaspoon of salt and simmer everything together for about 5 minutes.

Allow the brine to cool slightly, then carefully pour it into the jar. Leave a little room at the top of the jar, but make sure the eggs are fully submerged.

Let the jar cool for a bit, then tightly cover it and place it in the refrigerator.

Now it&rsquos time to play the waiting game.

Technically the eggs with be pickled in 48 hours, but I found they really hit their peak flavor around 4-5 days.

Devour your pickled eggs straight from the jar (I try to limit myself to one egg in my mouth at a time), slice them up and throw them on some greens along with the beets and onions for a tasty salad, or whip up the yolks with a little mayonnaise for the prettiest deviled eggs you&rsquove ever seen.

Pickled eggs with beets recipe

The eggs have been pickled for (at least) 2 days in a delicious, spiced, tangy and slightly sweet mixture of beets, garlic, onion, vinegar, sugar, cloves and bay leaves. The eggs are flavorsome, very tasty and look absolutely amazing.


  • 9 whole hard boiled eggs, peeled
  • 1 medium red onion, sliced in thin rings
  • 450 gr precooked beets with juice, thinly sliced - not thicker than 0,5 cm. Save the beet juice, about 20 ml.
  • 200 ml white vinegar
  • 200 ml water
  • 90 gr granulated sugar
  • 6 cloves
  • 2 bay leaves
  • 4 garlic cloves
  • Pinch of salt
  • 1 glass jar or plastic container


  1. In a saucepan combine beet juice, vinegar, sugar, bay leaves, cloves, garlic, water and a pinch of salt.
  2. Bring the mixture to a boil, stirring for a couple of minutes until the sugar is dissolved. Remove from heat and let it cool a bit.
  3. Place peeled whole eggs in a glass jar or plastic container and add sliced beets and onion.
  4. Pour the mixture over eggs, onions and beets. Make sure everything is covered with liquid.
  5. Cover, and refrigerate at least 48 hours before using.*
  6. Gently stir or shake pickled eggs once a day for an even color.
  7. Enjoy!


*The longer you pickle the eggs, the more flavorsome and colored they get.

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Can You Put Hard Boiled Eggs in Pickle Juice?

If it’s tepid juice, however, you will have to let the eggs sit for longer than 4 hours for the juice to be absorbed fully into the egg whites. You can also reuse the pickle juice for up to a week once the previous batch is finished.

Note that using the same pickle juice for more than 2 weeks might be risky, as there is less vinegar in the used brine to protect it from germ infection. The second-hand liquid also degenerates faster due to previous exposure to the air.

Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.

Wash trimmed beets thoroughly. Cover with boiling water and cook until tender -- about 25 to 30 minutes. Drain and discard liquid. Cool beets. Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick.

Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.

Tie spices in a bundle in a small piece of cheesecloth and add to vinegar mixture. Add beets and onions. Simmer 5 minutes. Remove spice bag. Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.

Recommended Process Time in a Boiling Water Canner Style of Pack Hot Water Bath

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