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.
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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!
Weight Watchers Points info
You will use three points on the Purple Plan and Blue Plan. Five points on the Green plan. This is for one egg and several sliced beets.
The points on the there’s myWW plans are based on using white sugar. If you want to the lower points you can use a sugar substitute.
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 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 weeks for them to hit their peak flavor.
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.
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.
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!
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.
Pickled Red Beet Eggs Recipe
- 12 hard boiled eggs
- (2) 15 oz can cut beets
- 1 c cider vinegar
- 3/4 c sugar
- 1 c water
- Place peeled hard boiled eggs in large jar (large dill pickle jar works great)
- Drain beets and put juice in medium sauce pan.
- Add the beets to the eggs in jar.
- Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring several times. (If strong taste than add more water)
- Add beet juice mixture to eggs & beets & let cool before putting in the refrigerator. Gently stir or shake jar daily.
- The longer the eggs are pickled the better they taste. Enjoy!
You can use a sugar substitute if you prefer.
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.