These were a specialty of my Pennsylvania Dutch grandma, Florence Walter. They work particularly well for picnics. Pickled eggs, beets, and onions make for a pretty unique combo. A fantastic way to utilize leftover Easter eggs as well!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- ¼ cup white sugar
- ½ cup vinegar
Instructions
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 112 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We grew up with these and I’ve made them for 40+ years. Mom’s recipe calls for adding 2-3 whole cloves (or dash of powdered cloves) and a small cinnamon stick (or 1/2 tsp ground). I use 2 cans of sliced beets so I have enough juice or I add water (and shake closed jar) to cover. We love the beets & onions on salads, as well as the eggs!
Tastes like Mom used to make way back when. But, I’d like to say that it could use more liquid. As it is right now, one must stir it every couple hours to immerse eggs and onions.
I read reviews before making these. A lot of people said there wasn’t enough juice to cover the eggs. I didn’t want to mess with a recipe the first time I make it so I saved the beets and onions to the side, put the eggs in my container first. My theory was that if anything didn’t get covered at least it would be a beet. It worked. I had 3 beet slices sticking above the liquid but all eggs were covered. I’ve been searching for a red beet egg recipe like mom used to make. This is good but not quite it. I’ll be saving this one because they disappeared quickly. I’m beginning to think my mom made changes to a recipe and I’ll never figure it out but this is close.
I had to add about a cup of water and another 1/4 cup of vinegar to fully submerge the eggs. But that was the only hiccup. Waiting is the hardest part!
Best recipe for pickled eggs ever!
Good recipe! No changes!
It reminded me of my Grandma’s and Mom’s recipe. Our roots are also from PA. I added 1 T of pickling spice for the added flavor. Great recipe!
I made the recipe as it is. It was perfect. The eggs were delicious and addictive. I made the hard boiled eggs in my Instapot. They came out perfect without the green ring. I will make these again.
Made exactly as per recipe, omitting onions. Very good.
Roe – put one or two eggs into a jar, add a 1/4 cup of water, screw on the lid and shake! If you’re cooking fresh from the farm, the best way I’ve found is steaming them. 🙂 — I’d up the sugar a little, but that’s after making a batch of good eggs! Definitely a “to taste” thing. I don’t do onions in mine due to an allergy in the house.
I needed 2 cans of beets for that many eggs. Other than that it is great as written. I let mine set up for 5 days before eating. I would add more onions myself next time since they are just as great pickled.
Doubled the recipe as we had a lot of eggs to use up. is very good.
Easy and fantastic. Best eggs ever. Love the onions in the beet juice also
Turned out great. I did add a bit more sugar and vinegar
Taste just like Grandma’s
These are very good. I halved the sugar amount and added a pinch or two of ground cloves, in place of cinnamon. Thin sliced onion rings are also good in it and add color and flavor on top of a salad. One experience though, I put my last batch in a good plastic container and then couldn’t get the vinegary small out of it. Have learned to use glass or stainless steel only.
Just like grandma used to make. (seriously)
I made this recipe two days ago. My wife has better luck hard boiling eggs than I do (yes, I’m that lame) and misunderstood me when I asked her to make them. She only did eight instead of a dozen. I followed the rest of the recipe anyway, and it turned out great. I never had these with onions before, and the veggies are just as tasty as the eggs. We’re going to make these again, definitely.
Made no changes. Loved this recipe.
I love my mom but I hated her beet eggs maybe because I was young. I was hesitant about trying these but I liked them. Not sure if my taste buds changed or what but they had a pleasant taste and it wasn’t overwhelming. Will surely be making these again. I like to try new recipes as I will with beet eggs but will keep this one for sure. After checking some reviews I saw people had questions about vinegar – if it says vinegar use white plain – it will specify if you need to use cider vinegar. I had to use two small jars because it was what I had and I was concerned about the amount of juice because my mom always had plenty of juice and I think this is where the difference is. I just gently turned the jars (not shook) a few times each day and also turned the jars over each day. I also put some beets & onions then like two eggs then more beets and onions etc. If you want more of a beet taste you will likely need to add another can of beets and/or double that part of the recipe.
Not enough juice mix to cover eggs.