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Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets and Eggs
6 votes, 4.67 avg. rating (91% score)
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  • 2 1-pound cans tiny whole beets, drained with juices reserved
  • 1 small onion, halved and thinly sliced into half-moons (optional)
  • 8 hard-cooked eggs, peeled
  • 1 cup sugar
  • 1 cup beet juice
  • 3/4 cup apple cider vinegar
  • 1-1/2 teaspoons salt
  • dash of pepper
  • 2 bay leaves
  • 12 whole cloves


Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.

In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.
Updated Sunday, April 21st, 2002

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3 Responses to Pennsylvania Dutch Pickled Beets and Eggs

  1. Sue Roberts January 15, 2003 at 6:53 pm #

    This has been a favorite of my family for three generations. We like the eggs split, with a bit of Miracle Whip on top.

  2. Roberta Brake-Pound April 17, 2003 at 1:25 pm #

    This recipe is very similar to the one my Mother has been making for years, (minus the onions). The beets turn a wonderful
    shade of violet and have a flavor that really is delightful — very different from the normal ‘egg’ flavor.
    If you are looking for something, eye catching and yet tastes wonderful, this is it!

  3. Dodee Lang January 24, 2004 at 4:02 pm #

    If mother were alive, I would have sworn it was her recipe. We use 12 eggs though. Excellent recipe

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