Pennsylvania Dutch Red Beet Eggs and Pickled Beets
Discover the irresistible charm of Pennsylvania Dutch Red Beet Eggs and Pickled Beets, a traditional recipe that pairs tender hard-boiled eggs with vibrant, tangy beets in a spiced vinegar brine. This visually stunning dish is bursting with flavor, thanks to a cozy blend of ground cloves, cinnamon, and peppercorns, balanced perfectly with sweet sugar and tangy vinegar. Ideal as a snack, salad topping, or side dish, these ruby-red gems are as versatile as they are delightful. With just 20 minutes of prep and a short marination time, you’ll enjoy a perfect harmony of pickled goodness that’s rooted in Pennsylvania Dutch heritage. Perfect for anyone looking to add a pop of color and flavor to their table, this recipe is a must-try for lovers of sweet and savory combinations.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 pieces medium red beets
- 1.5 cups white vinegar
- 0.75 cups granulated sugar
- 0.75 cups water
- 1 teaspoon salt
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons whole black peppercorns
- 2 pieces bay leaves
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
Remove the pot from heat, drain the hot water, and immediately transfer the eggs into a bowl of ice water. Let them sit for 10 minutes to cool, then peel the eggs and set them aside.
While the eggs are cooling, wash and trim the beets. Place the beets in another pot, cover them with water, and bring to a boil. Reduce the heat to medium and simmer for 30–40 minutes, or until the beets are fork-tender.
Drain the beets and allow them to cool slightly. Rub the skins off using a paper towel or your hands. Slice the beets into thin rounds or wedges and set them aside.
In a medium saucepan, combine the white vinegar, granulated sugar, water, salt, ground cloves, ground cinnamon, black peppercorns, and bay leaves. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the brine just begins to simmer. Remove it from the heat.
In a large glass jar or container, layer the hard-boiled eggs and sliced beets. Pour the warm brine over the eggs and beets, ensuring they are fully submerged. Discard the bay leaves.
Allow the mixture to cool to room temperature, then seal the jar or container tightly. Refrigerate for at least 24 hours (48 hours is ideal) to allow the flavors to develop.
Serve the pickled eggs and beets chilled as a snack, salad topping, or side dish. Store any leftovers in the brine in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 31.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 375 mg | 8% | |
*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.
