Pennsylvania Dutch Pickled Red Beet Eggs

Attend any picnic in our area of Pennsylvania and there will always be pickled red beet eggs. These are a staple snack, breakfast, or side dish in our home all year long.

Here's how to make them

BRINE
4 cups of apple cider vinegar
1 cup water
1 cup sugar
Simmer until sugar is dissolved.
Optional add 2-3 cloves and 1 bay leaf

IN A 1 GALLON GLASS JAR
Layer 3-4 fresh cooked and sliced red beets, can of sliced red beets, or a pint of homemade canned beets. Choose one of these options.

1 medium-large onion, sliced

12-18 hard boiled eggs, peeled

Pour cooled brine into the jar.

Let sit in the refrigerator for 24 hours before serving.
The flavors get better the longer the eggs sit in the brine. I prefer to wait 2 days before eating.

These eggs will last 2 weeks in the fridge.
I will often add more eggs to the brine before dumping it down the drain.

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