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

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

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

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

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

  6. 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!

  7. Sandy Bush says:

    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.

    1. Rosemarie Grapner says:

      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).

    2. barbara racavich says:

      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..

    3. Rosemarie Grapner says:

      @Sandy Bush, I always use some pickling spices along with sugar, vinegar, and water. Put spices in a tea strainer and put in heated juice. Rosie Grapner Portland IN.

    1. 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.

  8. 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..

  9. (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!!!

  10. Pingback: Hardboiled Egg Recipes Collections - Just 2 Sisters
  11. 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.

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

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

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

    1. They taste as good as they look, too! THANKS

    1. Thanks! Laura. I hope you enjoy them!!

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

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

      2. Sharon west says:

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

    3. @jan, That’s the way I make them too but with 1/2 stick cinnamon and 1/2 tsp. salt too.