Quick Recipe Version (TL;DR)

Yield: 12 pickled eggs (about 6 servings)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 days 45 minutes (including pickling time)

Quick Ingredients

12 large eggs
1 can (15 oz / 425 g) sliced beets with juice or 2 cups cooked sliced beets + 1 cup beet cooking liquid
1 cup (240 ml) apple cider vinegar
1/2 cup (100 g) granulated sugar
1 cup (240 ml) water
1 1/2 tsp kosher salt
1 small yellow onion, thinly sliced (optional)
1 tsp whole black peppercorns
1 tsp yellow mustard seeds
4 whole cloves
2 bay leaves

Do This

1. Hard-boil 12 eggs (10–12 minutes), then cool in ice water and peel.
2. Place peeled eggs, beets, and onion slices (if using) in a large glass jar or non-reactive container.
3. In a saucepan combine beet juice, vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and bay leaves.
4. Bring to a gentle boil, stirring until sugar dissolves; simmer 3–5 minutes, then remove from heat.
5. Let brine cool 10–15 minutes, then pour carefully over eggs and beets, making sure everything is submerged.
6. Cool to room temperature, cover, and refrigerate at least 24 hours (48–72 hours for deep color throughout).
7. Serve chilled, halved or sliced. Keep eggs refrigerated and use within 1–2 weeks.

Why You’ll Love This Recipe

Classic Pennsylvania Dutch flavor: a sweet-and-sour beet brine that tastes nostalgic and comforting.
Vibrant presentation: eggs turn a gorgeous magenta-pink all the way to the yolk when given enough time.
Great make-ahead snack: perfect for potlucks, picnics, holiday tables, or quick protein-packed snacks from the fridge.
Very flexible: easy to adjust sweetness, tang, or spices to match your family’s taste.

Grocery List

Produce: 1 can sliced beets (or fresh beets), 1 small yellow onion (optional), fresh herbs for garnish (such as parsley or dill, optional)
Dairy: None
Pantry: Large eggs, apple cider vinegar, granulated sugar, kosher salt, whole black peppercorns, yellow mustard seeds, whole cloves, bay leaves, water

Full Ingredients

For the Eggs

12 large eggs
Ice and cold water (for cooling the eggs after boiling)

For the Beet Brine

1 can (15 oz / 425 g) sliced beets with their juice
- Substitute: 2 cups cooked sliced beets + 1 cup reserved beet cooking liquid
1 cup (240 ml) apple cider vinegar
- Substitute: white vinegar for a sharper tang
1 cup (240 ml) water
1/2 cup (100 g) granulated sugar
1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt)
1 teaspoon whole black peppercorns
1 teaspoon yellow mustard seeds
4 whole cloves
2 bay leaves
1 small yellow onion, very thinly sliced (optional but traditional)

Optional Garnishes for Serving

Fresh parsley or dill, finely chopped
Flaky sea salt and freshly ground black pepper
A drizzle of good olive oil (for serving on a platter or salad)

Step-by-Step Instructions

Step 1: Hard-boil and cool the eggs

Place the 12 eggs in a single layer in a large saucepan. Cover with cool water by about 1 inch. Set the pan over medium-high heat and bring just to a full boil. Once boiling, cover the pan with a lid, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes.

While the eggs sit, prepare a large bowl of ice water. When the time is up, transfer the eggs immediately to the ice bath and let them cool for at least 10 minutes. This stops the cooking, keeps the yolks from turning gray, and makes the eggs easier to peel.

Step 2: Peel the eggs

Gently crack each cooled egg on the counter all over to create a network of cracks, then peel under a thin stream of cool running water. Start at the wider end where the air pocket is; the shell usually releases more easily there.

Take your time so the whites stay as smooth as possible. Small surface nicks are fine; the brine will color them beautifully, but avoid deep gouges if you can. Set the peeled eggs aside on a clean plate.

Step 3: Prep the jar and layer eggs, beets, and onion

Choose a large glass jar or non-reactive container that holds at least 1 1/2 quarts (about 1.5 liters) and has a tight-fitting lid. A wide-mouth 2-quart mason jar works well.

If using canned beets, drain them, reserving all the beet liquid. If using home-cooked beets, reserve 1 cup of the cooking liquid. Place a layer of sliced beets in the bottom of the jar, add a few slices of onion (if using), then add several eggs. Repeat the layers of beets, onion, and eggs until all the eggs are in the jar. Tuck any remaining beets and onion slices around the eggs so there are few gaps. This close contact helps color and flavor the eggs evenly.

Step 4: Make the sweet-and-sour beet brine

In a medium saucepan, combine the reserved beet liquid, 1 cup water, 1 cup apple cider vinegar, 1/2 cup sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, 4 whole cloves, and 2 bay leaves.

Stir and bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once it reaches a boil, reduce the heat and let it simmer for 3–5 minutes to let the spices bloom and flavors meld. Remove the saucepan from the heat and let the brine cool for about 10–15 minutes; it should still be hot but not boiling when it hits the eggs.

Step 5: Pour the brine over the eggs

Carefully pour the warm beet brine (including the spices and bay leaves) over the layered eggs, beets, and onions in the jar. Pour slowly to avoid cracking the eggs. Use a spoon to gently press down any beets or onions floating above the eggs.

The eggs should be fully submerged in the liquid. If needed, add a little extra water and vinegar (equal parts) until everything is covered. Wipe the rim of the jar, let the contents cool to room temperature, then seal with the lid.

Step 6: Chill and pickle until vibrantly pink

Place the sealed jar in the refrigerator. Let the eggs pickle for at least 24 hours before eating; at this point, the outsides will be a bright magenta and the centers will still be mostly white.

For the classic Amish look where the pink color reaches all the way to the yolk, let the eggs sit in the brine for 48–72 hours. Gently roll or turn the jar once or twice a day to help the brine circulate for even coloring. Taste an egg after 2 days to check color and tang, and leave longer if you prefer a stronger pickled flavor.

Step 7: Serve and enjoy

When ready to serve, use a clean spoon to remove the desired number of eggs from the brine. Pat them dry with a paper towel. Halve or quarter the eggs to show off the gorgeous pink gradient around the yolk. Arrange on a platter with some of the sliced beets and onions.

Sprinkle lightly with flaky salt, black pepper, and chopped fresh herbs if you like. These are delicious on their own, added to salads, served alongside sandwiches, or turned into deviled eggs for a colorful twist.

Pro Tips

For easiest peeling: Use eggs that are at least 5–7 days old rather than very fresh; they peel more cleanly after boiling.
Deeper pink color: The longer the eggs sit (up to about a week), the farther the color travels toward the yolk. Slice one each day to see how the ring grows.
Adjust sweetness and tang: For a more tart brine, reduce sugar to 1/3 cup or increase vinegar by 1/4 cup. For a sweeter, gentler flavor, increase sugar to 2/3 cup.
Non-reactive container only: Use glass, ceramic, or food-safe plastic. Avoid metal, which can react with the vinegar and affect flavor and safety.
Food safety: These are refrigerator pickles only. Keep eggs chilled at all times and do not attempt to water-bath can or store at room temperature.

Variations

Classic, very simple Amish style: Omit the mustard seeds, cloves, peppercorns, and onion. Use only beets, beet juice, vinegar, sugar, salt, and water for a straightforward sweet-and-sour flavor.
Spicy beet eggs: Add 1/2–1 teaspoon crushed red pepper flakes or a sliced fresh hot chili to the brine for gentle heat that complements the sweetness.
Honey-sweetened version: Replace the 1/2 cup sugar with 1/3 cup mild honey. Warm the brine just enough to dissolve the honey, then proceed as directed.

Storage & Make-Ahead

Amish red beet eggs are perfect for making ahead. Once the eggs are fully cooled in the beet brine and refrigerated, they keep well for about 1 week for best texture and up to 2 weeks for home use. Always store them in the refrigerator, tightly covered, with the eggs completely submerged in the brine.

Use a clean utensil when removing eggs to avoid introducing bacteria. If the brine looks cloudy, smells off, or the eggs develop an unusual texture, discard them. For parties or holidays, make the eggs 2–3 days in advance so the color has time to develop fully before serving.

Nutrition (per serving)

Approximate values per egg (assuming most of the brine is not consumed): about 80 calories, 6 g protein, 5 g fat, 2 g carbohydrates, 0 g fiber, 1 g sugar, and 190 mg sodium. These values are estimates and will vary slightly based on egg size, how much sugar and salt you use, and how intensely the eggs are pickled.

Amish Red Beet Pickled Eggs in Sweet Brine