Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.


Pickled Eggs and Beetroot

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Eggs & Omelettes
Cuisine: Pennsylvania Dutch
Author: The Cook


  • 1 cup apple cider vinegar
  • 1 cup cooking water from the beetroot , add water, if necessary, to make 1 cup
  • ½ cup brown sugar , packed
  • 1 teaspoon salt
  • 6 hard-boiled eggs, shelled
  • 400 g cubed beetroot , from 1 large beetroot or small round beets
  • 1 onion, thinly sliced (optional)


  • Peel and cube or wedge a large beetroot (about 500g). Place cubes or wedges in a large saucepan and cover well with lightly salted. Bring to the boil and simmer until cooked (about 25 minutes)
  • Remove cooked beetroot with a slotted spoon, set aside and allow to cool.
  • Measure 1 cup of the beetroot water into a saucepan together with the cider vinegar, brown sugar, and salt. Boil gently for 5 minutes. Allow to cool.
  • Place eggs, onion rings, and beetroot into a non-reactive or plastic bowl then pour over the liquid, cover and let stand overnight (or up to three days) in the refrigerator.
  • Cut eggs in half or quarters and serve with beetroot on baby spinach leaves


Canned beetroot can be used in this recipe as a substitute for the fresh beetroot


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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