Pickled Eggs and Beetroot

Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.


Pickled Eggs and Beetroot
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Cook time: 
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  • 1 cup cider vinegar
  • 1 cup cooking water from the beetroot (add water, if necessary, to make 1 cup)
  • ½ cup brown sugar (packed)
  • 1 teaspoon salt
  • 6 hard-boiled eggs, shelled
  • 400 g cubed beetroot (from 1 large beetroot) or small round beets
  • 1 onion, thinly sliced (optional)
  1. Peel and cube or wedge a large beetroot (about 500g). Place cubes or wedges in a large saucepan and cover well with lightly salted. Bring to the boil and simmer until cooked (about 25 minutes)
  2. Remove cooked beetroot with a slotted spoon, set aside and allow to cool.
  3. Measure 1 cup of the beetroot water into a saucepan together with the cider vinegar, brown sugar, and salt. Boil gently for 5 minutes. Allow to cool.
  4. Place eggs, onion rings, and beetroot into a non-reactive or plastic bowl then pour over the liquid, cover and let stand overnight (or up to three days) in the refrigerator.
  5. Cut eggs in half or quarters and serve with beetroot on baby spinach leaves
Canned beetroot can be used in this recipe as a substitute for the fresh beetroot

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