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Amish Pickled Red Beet Eggs Recipe

Don’t wait for picnic season to try this Pickled Red Beet Eggs recipe. They are so easy to make and can be enjoyed as a snack or side dish to any meal. You will want to enjoy this beet eggs recipe all year long.

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The sweet and sour tang of the pickled beets turns your hard boiled eggs into a tasty dish. You can adjust the sweetener levels to make this a Keto or WW friendly choice.

If you have a surplus of eggs or it happens to be Easter time, this recipe is a great way to put them to use before they spoil!

Where did pickled red beet eggs originate?

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!

Their roots stem from Pennsylvania Dutch cooking which makes sense to me since we’re nestled in the heart of PA Dutch country here and these have always been part of our traditions.

Amish Pickled Red Beet Eggs Recipe

Weight Watchers Points info

This fantastic recipe has zero Weight Watchers points. The protein-packed eggs combined with the subtly sweet beets create a symphony of flavors that won’t make a dent in your points budget. So go ahead, savor every bite, and enjoy the wonderful world of guilt-free indulgence!

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What do pickled eggs taste like?

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 pickled 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 weeks for them to hit their peak flavor.

Pickled Red Beet Eggs

Once they get dark pink the pickled eggs taste a little like pickled beets. A sweet tangy flavor with the texture of a hard-boiled egg. They are great to eat as a snack or put on salads, too.

Another recipe you will enjoy is these quick pickled carrots. They are the perfect crunchy snack or pair easily with your favorite weeknight meal.

Easy Pickled eggs with beets

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. When I was feeding a family of five a gallon jar was the right size for me. Now I mainly use a wide mouth quart jar for 10 to 12 eggs.

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 can 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!

pickled red beet eggs

How long do Red Beet eggs last?

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.

Looking for more meal prep friendly recipes?

From vibrant salads bursting with flavors to hearty one-pot wonders, you’ll discover an array of delectable dishes that not only tantalize your taste buds but also make your meal planning a breeze.

Printable Pickled Red Beet Eggs Recipe:

Pickled Red Beet Eggs Recipe from Mom!

Pickled Red Beet Eggs Recipe from Mom!

Yield: 12 Eggs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Pickled eggs are a recipe you can keep in the refrigerator to eat as a snack or as a side dish to your favorite meal. It's a great way to use up leftover Easter eggs too. But we enjoy them all year long!


  • 12 hard boiled eggs
  • (2) 15 oz can cut beets
  • 1 c cider vinegar
  • 1/4 c sugar or equivalent sugar substitute or less or more to taste.
  • 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!


You can use a sugar substitute if you prefer.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 146Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 187mgSodium 91mgCarbohydrates 17gFiber 1gSugar 16gProtein 7g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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  1. Joe Stanoski says:

    I was buying the pickled eggs at the convenience store. 3$. For 2 red eggs. I made my own now I buy an extra doz of eggs and beets to make them. I love them. I put them on my salad too

  2. This is my go to recipe. I like to add some onion. The recipe is great just the way it is but it does not give clear egg cooking directions-or my lap top cut that part off…I put the eggs in cold water with salt to raise the boiling temperature and a few shakes of vinegar- some say the vinegar makes the eggs easier to peel. Then I bring the egg pot to a heavy boil, turn down the heat for a calm rolling boil, set timer for 15 minutes. As soon as the timer goes off chill the eggs as quickly as possible, ice water helps. I think this makes peeling easier if using fresh eggs. This seems to produce a very nicely cooked egg. While peeling follow the recipe brine instructions.

  3. We also add some cloves and a couple of bay leaves to this mixture.

  4. Susie in the country says:

    I too live in south central PA and red beet eggs are my go to covered dish to take for my work family! So easy. Thanks for your version of a classic!

  5. We like to add onion slices and spices, like picking spice, clove and bay.

  6. Elizabeth says:

    I get jars of good quality local pickled beets and wonder if I could use that liquid for eggs.

    1. Definitely. In a pinch, I have used cans of pickled beets with no problem. You may have to add some more vinegar/water/sugar combination to get the eggs covered.

  7. This was how my Grandma and Mom use to do theirs. I love this recipe. Just wish they were still with us.Thank You for sharing because I could not remember the equation……..

  8. sharon spates says:

    We have made these my whole 73 year life. Only one exception – we put in a cinnamon stick or two into the pot to boil with the sugar. WE also just keep adding eggs as some get eaten – you can tell which ones have been in the jar longest by the color. If needed we add more beets and more vinegar. We have kept a jar going for several months with no problems. The recipe was handed down for generations and I passed it along to my son and nephew. They are GOOD EATS.

    1. Same here. Our recipe is over a hundred years old. The holidays wouldn’t be the same without the pickled eggs. I add more eggs as they disappear.

    2. Susan Alleman koenig says:

      My husband always wanted a few whole cloves in ours. He said that’s how his mother did it.I tried it and actually gives them a really good flavor.

  9. I love pickled eggs! We make them without sugar though. My favorite way to eat them is in a sandwich. Sliced eggs, mayo, salt and pepper…

  10. I use one cup each of sugar and apple cider vinegar, 2 cans sliced red beets, and a dash of salt and pepper heated on stove. I pour over dozen peeled eggs and cover and refrigerate. The heating helps eggs pickle quicker. Usually ready to eat in 5-7 days. Love these pink gems!!

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

    1. 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!

    2. @Bev, my grandparents always used their pickled beets and juice. I think they added extra vinegar and stuff, but I don’t have the recipe anymore.

  12. 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!

  13. Hippiegurl says:

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

  14. 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.

    1. cathy harvey says:

      @Amanda, Can I ask how much vinegar



  16. 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!