Red Beet Eggs: Straight outta PA Dutch Country

Along with the smell of pumpkin EVERYTHING, one of my favorite things about the cooling weather is my still abundant tuber garden. Carrots, and beets are this years fall winners.

I went out to dinner with my business partner two months ago and had an amazing goat cheese and beet salad. This has been a favorite of mine for years, but for some reason this year I became obsessive about it. I have eaten a beet, sweet corn, snow pea, feta (or goat cheese) salad every single day since then.


I just cannot seem to get enough of them. Minnie me and I are going to pickle and can as many beets as we can pull from our garden for the coming months to use in her favorite recipe straight from PA Dutch Country.

We will share our family recipe here:

Red Beet Eggs:

  • 1 Can of store bought pickled beets (or make your own from the recipe below)
  • 6 hard boiled eggs ( we use eggs from our chickens )
  • 1 Cup of white vinegar
  • 1 Cup of sugar
  • 3 Cups of water
  • a gallon mason jar

To Hard boil the eggs fill a saucepan halfway to the top, bring to a rolling boil, then add eggs. Boil for 12 minuets. When 12 minuets are up, put the eggs in an ice bath to stop the cooking process. Peal the eggs when they are cool to the touch and place them into the mason jar. In a large bowl mix 1 cup of vinegar and 1 cup of sugar until the sugar dissolves. Add 3 cups of water and mix. Then add all the liquid to the jar. Add the can of beets and stir, then refrigerate. You want to leave everything in the beet juice for at least two days for maximum flavor and can leave it up to two weeks. You can adjust the amount of vinegar and sugar to get the taste that is just right for you. We like it a bit more acidic so we use more vinegar than sugar.

We slice up the eggs and beets and sprinkle just a bit of salt on top. Perfection!!!

Pickled Beets

Pickled Beets

Pickled Beet Recipe:

  • 1 lb of beets (or more)
  • 1/4 cup of sugar (for each jar/ double if using quart jars)
  • 1/4 cup of white vinegar (for each jar/ double if using quart jars)
  • Pint (or quart) Mason Jars

Boil Beets until tender (poke with a fork to tell when they are done). While beets are boiling, fill jars with sugar and vinegar. When beets are tender, remove them from the boiling water and peel (their skins should pull off easily). Cut into pieces and fill the jar with beets. Pour some of the boiling water into the jar leaving 1/4 inch head space. Can in a boiling water bath as normal.


Have a great beet recipe? Share it below!!




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