Pickled Beet Eggs ~ Pennsylvania Dutch Pickled Egg Recipe

Ingredients

• 12 pieces Large Eggs (hard‑boiled, peeled)
• 2 cups Water (for pickling brine)
• 1 cup Cider Vinegar (can substitute white distilled vinegar)
• 0.5 cup Granulated Sugar (white sugar)
• 15 oz Canned Beets (drained, sliced; provides about 0.5 cup beet juice)

Instructions

1. Place Eggs in Cold Water

   Put the 12 eggs in a medium pot and cover with cold water by about an inch.

   Time: PT5M

   Temperature: medium‑high heat

2. Boil and Set

   Bring the water to a boil, then cover the pot, remove from heat and let the eggs sit for 10 minutes.

   Time: PT10M

3. Cool and Peel

   Transfer the eggs to a bowl of ice water for 5 minutes, then peel them under running water.

   Time: PT5M

4. Make the Pickling Brine

   In a saucepan combine 2 cups water, 1 cup cider vinegar, 0.5 cup sugar, and about 0.5 cup beet juice from the canned beets. Heat on medium, stirring until the sugar dissolves. Do not let the mixture boil.

   Time: PT5M

   Temperature: medium

5. Pack the Jar

   Place the peeled eggs into the clean glass jar, then add the sliced beets on top.

   Time: PT2M

6. Add the Brine

   Pour the warm brine over the eggs and beets, ensuring everything is covered.

   Time: PT2M

7. Cool and Refrigerate

   Let the jar cool to room temperature (about 15 minutes), then seal tightly and refrigerate for at least 48 hours. Stir gently once a day to expose all eggs to the brine.

   Time: PT15M

8. Serve

   Remove eggs from the jar, slice or eat whole. Sprinkle with a pinch of salt if desired. Keep any leftovers sealed in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

1 g

Fat

5 g

Fiber

0 g