Pickled Eggs and Red Beets, Pennsylvania Dutch Style

READY IN: 40mins
Recipe by mollypaul

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

Top Review by LizzieP

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

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


  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.

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