Pickled Eggs

Name: Pickled Eggs
Prep time: 20 min
Cook time: 1 d 40 min
Total time: 1 d 1 h
Yield: 6 eggs
Cuisine: american, german
Ingredients: 1 (15-ounce) can small whole or sliced beets (not pickled) (see Tip); 1 cup distilled white vinegar; 1/3 cup granulated sugar; 1 tablespoon kosher salt (such as Diamond Crystal), plus more for serving; 6 large hard-boiled eggs, peeled; 1 small shallot, thinly sliced (optional); 2 to 3 large dill sprigs, plus more for serving (optional); 1 teaspoon whole black peppercorns (optional), plus ground pepper for serving; 1/4 teaspoon whole cloves (optional); Flaky salt, for serving

By Melissa Knific

Published March 28, 2024

Total Time: About 1 day
Prep Time: 20 minutes
Cook Time: 40 minutes, plus 1 day pickling
Rating: 4(302)
Comments: Read comments

Briny and slightly sweet with a vibrant pink hue, beet-pickled eggs were likely brought to the United States by German immigrants, and remain a staple in Amish and Pennsylvania Dutch communities. Hard-boiled eggs are brined with just beets, vinegar, sugar and some optional flavor add-ins, but they do need at least one full day — optimally two — of brining before they’re ready to eat. (Their color and flavor will deepen the longer they pickle; keep refrigerated and enjoy for up to a week.) Canned plain beets make this pretty easy, but fresh beets can be used instead (see Tip). Once pickled, halve the eggs and eat them on their own, or sprinkle them with a little black pepper, kosher salt, dill sprigs and perhaps a dollop of mayonnaise. Or, add them to salads or bowls, layer thin slices on a sandwich, or use them for a colorful twist on deviled eggs. (Of course, don’t forget to eat the beets, too!)

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Ingredients

Yield:6 eggs

1(15-ounce) can small whole or sliced beets (not pickled) (see Tip)
1cup distilled white vinegar
⅓cup granulated sugar
1tablespoon kosher salt (such as Diamond Crystal), plus more for serving
6large hard-boiled eggs, peeled
1small shallot, thinly sliced (optional)
2 to 3large dill sprigs, plus more for serving (optional)
1teaspoon whole black peppercorns (optional), plus ground pepper for serving
¼teaspoon whole cloves (optional)
Flaky salt, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Place a fine-mesh strainer over a large measuring cup or bowl. Drain beets; if needed, add enough water so the beet liquid reaches 1 cup (or pour off and discard any excess to reach this volume). Transfer the beet liquid to a small pot and stir in the vinegar, sugar and salt. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer until sugar and salt are dissolved, stirring occasionally, 1 to 2 minutes. Turn off the heat and cool in the pot for 30 minutes.
Step 2
In a large, wide-mouth glass canning jar (at least 36 ounces), or similarly sized lidded glass vessel, layer peeled eggs with the beets, along with any combination shallot, dill, peppercorns and cloves, if using, alternating all of the ingredients. Once cooled, pour the pickling liquid on top and cover tightly with the lid. Pickle in the refrigerator for at least 24 hours and up to 1 week, then remove eggs and beets from the brine and store in the fridge for up to 1 week following the initial brine. (The color and flavor will deepen the longer the eggs pickle. For more even color, give the eggs a swirl once or twice during the first day of pickling.) To serve, halve and sprinkle with more dill, salt and pepper, if desired.

Tip

The canned beets can be swapped with 2 medium fresh red beets (8 to 10 ounces), trimmed, peeled and cut into 1½-inch pieces. Place them in the bottom of a small pot and cover with 1 inch of water (do not salt). Bring to a boil over high heat, then cover, reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Place a fine-mesh strainer over a large measuring cup. Drain beets; pour off and discard all but 1 cup of the beet cooking liquid (or add enough water so the beet liquid reaches this volume). Return the reserved beet liquid back to the pot, and stir in the vinegar, sugar and salt, then proceed with the recipe as directed in Step 1.

Ratings

4 out of 5

302 user ratings

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Comments

NJ farm girl1 year ago

In my family, we love to add thin sliced onions to the eggs in the pickling juice to marinate along with- delish!

Allison1 year ago

You can absolutely use a jar of already pickled beets. Adjust the sugar. I use a jar of Aunt Nellie’s and it makes for a good base of a dozen plus eggs once you add in some additional water and vinegar.

Sandra Parker1 year ago

Apple cider vinegar makes a more interesting pickle. My PA Dutch grandmother would use no other.

Susan2 months ago

In Pennsylvania Dutch country we call these Red Beet eggs

Deb2 months ago

This was very pretty and yummy. The egg whites were a bit rubbery with 48 hours of marinating. I wouldn’t suggest pickling longer. I sliced the beets and piled them in the center of the platter. With dill garnish and Maldon salt, it was a showy and delicious addition to our Easter cheese board. Highly recommend!

Dave2 months ago

You can skip the heat, add ingredients to a jar and refrigerate for the 2-4 days, all of the sugar and salt will dissolve just fine. Canned beets result in light pink, sad eggs. just use parboiled fresh red beets (boil whole, then cool and skin them with your hands, it's easy) and you'll get bright red PA Dutch joy, and much better flavor. My grandmother usually added a bit of oregano, and lots of black pepper, so I do too. And always apple cider vinegar, nix besser. As others have commented, onions are also a must have here. The relish tray often runs out of onions first in my family.

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