Traditional Amish pickled beets and eggs are a simple and tasty way to enjoy Pennsylvania Dutch heritage. This recipe uses basic ingredients to create a colorful and flavorful dish that can last for weeks. Whether you’re hosting a family gathering or trying an authentic Amish recipe, these pickled beets and eggs offer a good mix of sweet, sour, and savory flavors. They have been a favorite for many generations. The 48-hour waiting period might require patience, but the first bite of these colorful, well-flavored eggs shows that some traditions are worth keeping. Make a batch today and see why this simple dish has been popular in Pennsylvania Dutch cooking for over 200 years.
Ingredients
- 8 eggs
- 2 15-ounce cans of whole pickled beets, juice reserved.
- 1 cup reserved beet juice
- 1 medium red onion, sliced thin (a mandolin slicer is a perfect tool for this job)
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup apple cider vinegar
- 12 whole cloves
- 2 Bay leaves
- ½ teaspoon kosher salt
- 1 pinch of ground black pepper
Process
- Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
- Drain hot water and submerge eggs in cold tap water. When cool enough to handle remove the shells. Do not refrigerate, shells are easier to peel when warm.
- Slice beets in ¼ inch slices. Do not discard juice from can or jar.
- Place eggs, beets, and onion in layers in a 1-quart glass jar.
- In a large pot, combine the 1 cup of reserved beet juice, vinegar, sugar, cloves. Bay leaves, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
- Pour the hot brine over the eggs, beets and onion to fill the jar up to 1/4-inch headspace.
- Let sit for 30 minutes before adding the lid.
- Secure the lid and place in the refrigerator for 48 hours before eating.
Kitchen Moxy 