Vibrant Pickled Beet Eggs with Onions

Recipe Collection: Appetizers

Vibrant Pickled Beet Eggs with Onions transform your meals with a Pennsylvania Dutch classic that combines the earthy sweetness of beets with a tangy vinegar kick. This vegetarian recipe is perfect for picnics, potlucks, or as a unique salad topping, adding a pop of color and flavor to any dish.

With a beautiful pink hue and a flavor profile that balances sweet and tangy, these pickled beet eggs are versatile enough to enhance salads, sandwiches, or serve as a stand-alone snack.

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Overview

This Pennsylvania Dutch classic combines the earthy sweetness of beets with the tangy zing of vinegar, creating a vibrant and flavorful pickled egg dish. Perfect for picnics, potlucks, or as a unique salad topping, these pickled beet eggs are a delightful treat with a beautiful pink hue.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

Pennsylvania Dutch

Serving Size: 8

Cooking Time: 30 minutes

Ingredients

• 8 Large eggs, peeled
• 2 15 Ounces (oz) cans whole pickled beets, drained
• 1 Small onion, minced
• 1 Cup white sugar
• 0.75 Cup cider vinegar
• 12 Whole cloves
• 2 Bay leaves
• 0.5 Teaspoon (tsp) salt
• 1 Pinch ground black pepper

Steps

1. Place the eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let the eggs stand in hot water for 15 minutes. Remove the eggs from hot water, cool under cold running water, and peel.
2. In a non-reactive glass or plastic container, place the peeled eggs, beets, and minced onion. Set aside.
3. In a medium-sized, non-reactive saucepan, combine the sugar, 1 cup of reserved beet juice, cider vinegar, cloves, bay leaves, salt, and ground black pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Pour the hot liquid over the eggs, beets, and onion in the container. Cover and refrigerate for 48 hours before serving to allow the flavors to meld.

Enjoy your homemade Vibrant Pickled Beet Eggs with Onions!