Red Pickled Eggs With Beet Juice

Amish Style Red Beet Eggs

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  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 6 Eggs (6 servings)
Nutritional Guidelines (per serving)
125 Calories
4g Fat
15g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Eggs (6 servings)
Amount per serving
Calories 125
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 151mg 50%
Sodium 81mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Protein 6g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beet juice is used to make these classic red pickled eggs. They are a classic bar snack that goes great with beer. Or, you can use them as the base for deviled eggs or slice them to serve with a salad.

This recipe is believed to come from the Pennsylvania Dutch tradition. It was a way of preserving eggs when your flock was laying more than you eat at one time, saving them for the leaner months. Even today it is used by Amish communities for that purpose.

You might think of pickling leftover colored Easter eggs if you won't eat them immediately. The red from the beets will cover over any that might have seeped in from the Easter egg dye. It's also a great use for eggs that are reaching the end of their "best used by" date. Eggs that are less fresh will be easier to peel after you hard-cook them.

Any large jar with a lid will work, so long as the brine covers the eggs. Apple cider vinegar is a better choice than white vinegar, as white vinegar can be too harsh in this brine. You could substitute rice vinegar or white wine vinegar.


  • 6 medium eggs (hard-cooked)
  • 1 cup apple cider vinegar
  • 1 cup beet liquid (from canned beets)
  • 1/3 cup sugar (granulated)
  • 1/2 teaspoon salt
  • 1/4 cup onion (chopped)
  • 3 pieces cloves (whole)

Steps to Make It

  1. Gather the ingredients.

  2. Peel the eggs and discard or compost the shells. Do not puncture the eggs with a toothpick (formerly a common practice) as this can introduce Clostridium spores and lead to potentially fatal botulism.

  3. Place the peeled eggs in a large jar.

  4. Combine the vinegar, beet liquid, sugar, salt, onion, and whole cloves. Pour this pickling brine over the eggs. Be sure to clean up any splashes promptly as the brine can stain some surfaces.

  5. Cover the jar and refrigerate at least two days to give the beet juice time to penetrate the egg white. Small eggs will be fully seasoned to the yolk after one week, while medium and large eggs will take two to four weeks.

  6. Slice the eggs and serve.

Your pickled beets will last for three to four months at best quality when stored in the refrigerator. Be sure to label the jar with the pickling date.

While you might have seen jars of pickled eggs simply sitting out on counters, you must keep them refrigerated for food safety. Leave them out only while serving and never for more than two hours. If left at room temperature, botulism toxin could be produced.

For extra safety, sterilize the jar before adding the eggs. Boil the brine solution for five minutes before adding to the peeled eggs.

As a variation, you can add a cinnamon stick or slices of canned or cooked beets.

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