Pickled Eggs and Red Beets Pennsylvania Dutch Style
Bring a touch of tradition to your table with these vibrant and tangy Pickled Eggs and Red Beets, prepared Pennsylvania Dutch style. This classic recipe combines hard-boiled eggs with the earthy sweetness of canned red beets and a perfectly balanced brine of white vinegar, sugar, and warm spices like ground cloves. The eggs take on a stunning magenta hue as they soak, creating a visually striking dish that's as flavorful as it is beautiful. Ready in just 15 minutes of prep time and requiring minimal effort, this recipe is a great make-ahead option for gatherings, holiday spreads, or even as a protein-packed snack. Serve these chilled delights on their own, as part of a tangy salad, or alongside other pickled favorites for a true taste of Pennsylvania Dutch heritage. Don't forget—these beauties only get better with time, so let them marinate for 24-48 hours for the ultimate punch of flavor!
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Ingredients
- 12 large eggs
- 2 15-ounce cans canned whole red beets
- 1 cup granulated sugar
- 1.5 cups white vinegar
- 0.5 cup water
- 1 teaspoon salt
- 0.25 teaspoon ground cloves
Directions
Step 1
Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes.
Step 2
Immediately transfer the eggs to a bowl of ice water to cool for 5-10 minutes. Peel the eggs and set them aside.
Step 3
In a medium saucepan, combine the liquid from the canned beets (reserve the beets themselves), granulated sugar, white vinegar, water, salt, and ground cloves.
Step 4
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, reduce heat to a simmer and cook for 5 minutes.
Step 5
In a large glass jar or non-reactive airtight container, layer the peeled eggs and reserved beet slices.
Step 6
Carefully pour the hot brine mixture over the eggs and beets, ensuring all the ingredients are fully submerged.
Step 7
Seal the container tightly and let it cool to room temperature. Once cool, refrigerate for at least 24-48 hours to allow the flavors to meld.
Step 8
Before serving, ensure the eggs have soaked long enough for the beet color and flavor to penetrate. Serve chilled as is or as part of a salad.
Nutrition Facts
| Serving size | (2134.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2004.5 |
| Total Fat 57.7g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 4474.8mg | 0% |
| Total Carbohydrate 273.6g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 252.3g | |
| Protein 84.8g | 0% |
| Vitamin D 492IU | 0% |
| Calcium 496.6mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2720.2mg | 0% |
Source of Calories