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Picked Boiled Red Beet Eggs

Red Beet Eggs

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.
4.83 from 47 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course eggs
Cuisine PA Dutch
Servings 6


  • 1/2 dozen hard boiled eggs
  • 1 can small sliced beets 15 oz
  • 1/3 cup white vinegar
  • 1/3 cup cider vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon salt


  • Cook, cool and peel eggs.
  • Strain liquid from can of beets into small saucepan. Set beets aside.
  • Combine both vinegars, sugar and salt with beet liquid in saucepan.
  • Bring to a boil and simmer for 5 minutes.
  • Put eggs in an appropriate sized jar. Put beets on top.
  • Pour vinegar mixture over eggs and beets in jar.
  • Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.
  • This recipe easily doubles or triples. Enjoy!