Pennsylvania Dutch Red Beet Eggs
Add a pop of color to your table with Pennsylvania Dutch Red Beet Eggs—an eye-catching and tangy treat steeped in tradition and flavor. This beloved Amish-inspired recipe features hard-boiled eggs immersed in a vibrant pickling brine of red beet juice, white vinegar, and sugar, creating a stunning magenta hue and a subtly sweet, tangy taste. Perfect as a snack, appetizer, or side dish, these eggs are easy to prepare and best enjoyed after a day or two in the fridge, allowing the flavors to fully develop. Slice them open to reveal their jewel-toned marbling and serve them cold for a visually striking and delicious addition to any meal or gathering. A true classic from Pennsylvania Dutch cuisine that's both unique and utterly irresistible!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 15 ounces Canned sliced red beets (with juice)
- 1 cup Distilled white vinegar
- 1 cup Granulated sugar
- 1 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Place the eggs in a single layer in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.
Carefully transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. Once cooled, peel the eggs and set them aside.
In a medium saucepan, combine the canned red beets with their juice, distilled white vinegar, granulated sugar, water, salt, and ground black pepper. Stir well to dissolve the sugar.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove the saucepan from the heat and allow the brine to cool to room temperature.
In a large glass jar or non-reactive container, layer the peeled boiled eggs and cooked beets. Pour the cooled brine over the eggs and beets, ensuring the eggs are fully submerged.
Seal the jar or container tightly with a lid and refrigerate for at least 24 hours, though 48 hours is ideal for stronger flavor and vibrant coloring.
Serve the red beet eggs cold as a snack, appetizer, or side dish. Slice them in half for a beautiful visual presentation!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 225.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
