Pickled Eggs and Red Beets, Pennsylvania Dutch Style

Total Time
40mins
Prep 20 mins
Cook 20 mins

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Ingredients Nutrition

  • 473.19 ml small beet (canned beets are fine)
  • 59.14 ml sugar (I use granulated, but you can use brown also)
  • 118.29 ml vinegar
  • 118.29 ml water (I use beet juice for brighter color)
  • 2.46 ml salt
  • 4.92 ml whole mixed pickling spice
  • 6 hard-boiled eggs, peeled

Directions

  1. Cook, drain, and skin beets if not using canned.
  2. Combine remaining ingredients, except eggs.
  3. Pour over beets and cook for about 5 minutes.
  4. Cool.
  5. Place eggs in a large jar and pour cooled beet mixture over.
  6. Place in the refrigerator.
  7. Let pickle at least two days before using.
Most Helpful

My favorite thing as a child! I remember my grandmother making these for special occasions. I absolutely loved them then and I still do!

LizzieP August 02, 2008

My husband doesn't often cooked but he made these and loved them. He said they were like the ones he had as a child in PA.

Barb in WNY October 11, 2007

My grandmother made these for the holidays, but without the sugar. I love them with the sugar even better! The only thing is I have to make at least 2 dozen!

lbandbuggy December 02, 2012