Pickled Red Beet Eggs Recipe from Mom!

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Living in PA Dutch Country means exposure to a lot of different foods and family traditions. One recipe my mom and grandma have been making for as long as I can remember is Pickled Red Beet Eggs. You may have seen similar recipes called  beet eggs, pickled eggs and red beet eggs. No matter what you call them, in the end they are eggs that you hard boil, pickle in a beet brine, eat and enjoy!

This recipe includes links to a few of the products I use to make pickled red beet eggs. If you make a purchase through my links, I may earn a commission on the sale.


Pickled Eggs

I was never sure how long you had to “pickle” your red beet eggs to get them to taste the best. I know my family likes them to be pickling in the refrigerator for at least a week, until we eat them. My sons prefer that the nice red or purple color be all the way to the yolk for the best flavor. A few places on the internet even said that it could take up to two week for them to hit their peak flavor.

Pickled Red Beet Eggs Recipe

I prefer to use glass jars when I make a batch of pickled eggs. Each batch normally has at least a dozen eggs and sometimes as many as 18 eggs. A gallon jar is the right size for me. If you don’t have an empty jar that size, you can find them on Amazon. They also sell 1/2 gallon jars if you are limited on space or want to make smaller batches. A curved slotted spoon is also a must. You an use the spoon to scoop just beets or just eggs or even use it to grab the beets and eggs at the same time. Secretly, the beets themselves are my favorite part!

1 Gallon Glass Jar - Kombucha1 Gallon Glass Jar – KombuchaAll-Clad T233 Stainless Steel Cook Serving Slotted Spoon, SilverAll-Clad T233 Stainless Steel Cook Serving Slotted Spoon, Silver1/2 Gallon Glass Jar by Wisemen Trading1/2 Gallon Glass Jar by Wisemen Trading

From doing some research I discovered you can store pickled eggs in the refrigerator up to three months after proper pickling.   Most batches of pickled red beet eggs don’t last that long in our house, so we’ve never stored them that long. The maximum I’ve ever kept a batch in the refrigerator is three weeks and even that made me a bit nervous. But if you pickle them correctly, storage time shouldn’t be an issue.

pickled eggs 2

Pickled Red Beet Eggs Recipe

Pickled Red Beet Eggs Recipe from Mom!

Pickled Red Beet Eggs Recipe from Mom!


  • 12 hard boiled eggs
  • (2) 15 oz can cut beets
  • 1 c cider vinegar
  • 3/4 c sugar
  • 1 c water


  1. Place peeled hard boiled eggs in large jar (large dill pickle jar works great)
  2. Drain beets and put juice in medium sauce pan.
  3. Add the beets to the eggs in jar.
  4. Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring several times. (If strong taste than add more water)
  5. Add beet juice mixture to eggs & beets & let cool before putting in the refrigerator. Gently stir or shake jar daily.
  6. The longer the eggs are pickled the better they taste. Enjoy!


pickled red beet eggs


We have more recipes we share from the PA Dutch Country you might like to try, too. Chicken and Waffles and Homemade Coleslaw are just a few of our family favorites.


Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

Latest posts by Michele Brosius (see all)

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  • Reply
    Laura @ Frugal Follies
    March 6, 2013 at 11:15 pm

    Those are so cool! I must try them! Pinned and shared!

    — Laura @ Frugal Follies

    • Reply
      March 7, 2013 at 7:56 am

      Thanks! Laura. I hope you enjoy them!!

    • Reply
      May 7, 2017 at 5:41 pm

      my mom was pennsykvania dutch and we always added 6 or 7 whole cloves and sliced onions according to your taste

      • Reply
        Michele Brosius
        June 29, 2017 at 3:47 pm

        I just started adding onion, too. I also tried a few mild pepper rings and some of the juice from the jar. Very tasty!

      • Reply
        Sharon west
        August 6, 2019 at 10:37 am

        I love pickled eggs! I also add pickling spice to the beet juice mixture and simmer

  • Reply
    March 8, 2013 at 12:21 pm

    They look so lovely in colour. I must try them sometime 🙂

    • Reply
      March 15, 2013 at 6:45 am

      They taste as good as they look, too! THANKS

  • Reply
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      April 23, 2013 at 2:56 pm

      I grew up on these… exact recipe too. I am one of 3 sisters, and our family recipe came from our mother as well.

  • Reply
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  • Reply
    September 30, 2013 at 1:26 am

    OK am I missing something? Picture and title is of pickled eggs, but I only see a recipe for banana bread? Would love the egg recipe.

    • Reply
      September 30, 2013 at 6:48 am

      Oh my! I don’t know what happened to the recipe, Thanks for letting me know, we will get that fixed.

  • Reply
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  • Reply
    MaryBeth Dillon
    May 15, 2014 at 7:48 pm

    (My fb log-in is still “epix.net” but my email address changed to “ptd.net” when we moved!) My Mom used to make pickled eggs and beets – she also added onion slices – but no one wrote the recipe down and it was gone when she passed away. This recipe sounds like what she did – including heating the beet juice! I can’t wait to try it! Thank you for posting this old family favorite!!!

  • Reply
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  • Reply
    May 20, 2016 at 11:44 am

    i am one of 3 sisters and this recipe came from my mother too , we make these every year , originated from pennsylvania deutsch and their ancestors would eat these all year round. i am amazed by the relevance in this =) i love them they are very good i just finished our jaron the 18th this month..

  • Reply
    June 22, 2016 at 5:48 pm

    How long do they last in the refrigerator???

    • Reply
      Michele Brosius
      June 24, 2016 at 7:43 pm

      hey never last long in our home. They need at least a 10-12 days to get nice and pickled before we eat them. I found this info online. Thanks for asking. Storing Eggs

      After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.

  • Reply
    Sandy Bush
    July 1, 2016 at 9:26 am

    These look wonderful! I’m making almost 3 dozen today as eggs are really cheap right now & my husband loves them. Since we are leaving in 2 weeks for a month-long vacation, I am thing of adding about 1/8 t of pickling spices to the boiling mixture. Think that would be ok? Thanks. Sounds great.

    • Reply
      Michele Brosius
      July 1, 2016 at 10:06 am

      I am sure that would be perfect! Enjoy the vacation!

    • Reply
      Rosemarie Grapner
      May 7, 2017 at 6:19 pm

      We have done pickled eggs for years (at least three generations) and always with at least 1/4 tsp of pickling spice in the vinegar/sugar /spice mix. I also always heat this until the sugar is dissolved, then add water needed. Add mix while hot over the beets and add eggs when cooled. ( I put spices in a tea ball and then drain).

    • Reply
      barbara racavich
      December 20, 2017 at 11:11 am

      hi… my husband and kids and grand daughter loves them.. but when I make them I use the dill pickle juice . from a gallon jar of pickles when I finish the pickles that is… I have never boiled or added sugar.. HOT peppers and some of the juice .. they like them..

  • Reply
    August 2, 2016 at 3:31 pm

    Oh, you’ve brought me way back with these! I haven’t had red beet eggs since I was a kid, but they were a favorite!

  • Reply
    August 3, 2016 at 12:09 am

    I love both beets and eggs so I will try making these. Thanks fir the recipe!

  • Reply
    Charlene Asay
    August 4, 2016 at 5:00 pm

    I love pickled eggs. I have never made them myself, but now i need to. Thanks for the recipe.

  • Reply
    Helen Fern
    August 8, 2016 at 10:09 am

    Not only are they easy – they’re beautiful! Would love to have you share it at the What’s for Dinner Link up!

  • Reply
    August 8, 2016 at 1:34 pm

    I’ve never heard of this! They even look pretty, and they do sound like something I’d enjoy. Thanks for sharing at #HomeMattersParty!

  • Reply
    August 8, 2016 at 3:59 pm

    Never heard of this recipe, but looks so nice!
    I’m gonna save it! Thanks 🙂

  • Reply
    Angela Boone
    August 8, 2016 at 6:15 pm

    My grandmother makes and cans pickled eggs and they are wonderful. I love them!

    • Reply
      Michele Brosius
      August 9, 2016 at 5:03 pm

      That is great! I hope you get her recipe. Thanks for stopping by.

  • Reply
    August 14, 2016 at 3:58 am

    Thanks so much for sharing your recipe at Merry Monday! 🙂

  • Reply
    Vickie@Vickie's Kitchen and Garden
    August 14, 2016 at 5:38 pm

    We loved pickled eggs and like your house they go so fast we barely now we had them. We have been using the pickled juice from the red hot jar. Now I will give this a try and can’t wait to see what husband thinks about it!

  • Reply
    August 14, 2016 at 8:33 pm


  • Reply
    March 20, 2017 at 1:31 pm

    I’m actually making a batch now as I’m writing this for my kids and I’ve been craving them. All my life my Grandma and Mom has made pickled eggs. Its on the menu every year for our Easter Dinner. We only use beets and the juice (usually what we previously canned ourselves), white distilled vinegar and the hard boiled eggs. No sugar or salt. We just dump the beets and add vinegar to the eggs in big pickle jars. No boiling anything. They turn out perfect and They are sooo delicious. My 6 kids (ages 1-13) LOVE “Pink Eggs” as they call them. They eat a ton of red beets too, they don’t have to be pickled for them to eat a ton of them, lol. I prefer mine pickled.

  • Reply
    May 8, 2017 at 11:36 pm

    My mom made these quite often for my dad, who absolutely loved them, and so do I! Can’t wait for them to pickle!

  • Reply
    June 20, 2017 at 1:17 pm

    This looks so delicious! I can’t wait to try this at home! I love that you shared a recipe from your mother, I love to save and share recipes to make sure they keep getting passed down through the generations. Thanks again for sharing!

  • Reply
    June 29, 2017 at 3:29 pm

    Can I use pickled beets. If so would I use the sugar and vinegar still.

    • Reply
      Michele Brosius
      June 29, 2017 at 3:33 pm

      I just made a batch with pickled beets. I didn’t add any other ingredients. Also if you want a different flavor with a mild kick add Mild pepper rings and a bit of the juice, too. Delicious! Thanks for stopping by!

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