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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Recipe Information
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
Instructions
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.
Immediately transfer the eggs to a bowl of ice water to cool for 5-10 minutes. Peel the eggs and set them aside.
In a medium saucepan, combine the liquid from the canned beets (reserve the beets themselves), granulated sugar, white vinegar, water, salt, and ground cloves.
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.
In a large glass jar or non-reactive airtight container, layer the peeled eggs and reserved beet slices.
Carefully pour the hot brine mixture over the eggs and beets, ensuring all the ingredients are fully submerged.
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.
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
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 252.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 500 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2506 mg | 53% | |
*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.
