Pickled Red Beet Eggs

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Original recipe makes 12 servings


1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup white sugar
1/2 cup vinegar

  • PREP

    25 mins

  • COOK

    20 mins


    45 mins


  1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  2. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
  3. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.


Calories: 108 kcal
Carbohydrates: 8.1 g
Cholesterol: 212 mg
Fat: 5.3 g
Fiber: 0.5 g
Protein: 6.6 g
Sodium: 112 mg