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PA Dutch Pickled Red Beet Eggs

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A classic Pennsylvania Dutch recipe made with hardboiled eggs, red beets, vinegar, and sugar — creating a sweet, tangy brine that gives the eggs their signature color and flavor.

Ingredients

  • 1 dozen hardboiled eggs

  • 1 cup sugar

  • 1 cup white vinegar

  • 2 (15 oz) cans red beets with their juice

Instructions

  1. Prepare the eggs
    Boil the eggs for 15 minutes. It’s best to use eggs that are a bit older, they will peel easier. Peel your hardboiled eggs and set aside.

  2. Make the brine
    In a large jar or container, combine the sugar, vinegar, and canned red beets with their juice.
    Stir until the sugar is mostly dissolved.

  3. Add the eggs
    Place the peeled eggs into the liquid, making sure they are fully submerged.

  4. Refrigerate
    Cover and store in the refrigerator.

  5. Let them sit
    Allow the eggs to sit for at least 1–2 days before eating so they can absorb the flavor and color.

Find it online: https://seedandsparrowhomestead.com/pa-dutch-pickled-red-beet-eggs/