Staying on the Pa. Dutch food theme

Posted Nov 21 2013, 3:15 pm

I was in college before I figured out that the whole world did not eat bright pink eggs — aka pickled red beet eggs. They were on the salad bar at the college I attended and I was the only one in our group who knew what they were. There were only wrinkled noses from the other women.

I like these eggs fresh, but knew a true “Dutchman” who loved them after they’d been in the red beet juice for a week and the eggs actually start to become rubbery. What can I say? It takes all kinds.

Recently, I saw a recipe for these eggs from Alton Brown and while I know he’s not PA Dutch, I thought that it looked like a good recipe, so here you go:

Pickled Beets

Recipe courtesy Alton Brown

Prep Time: 30 min
Inactive Prep Time: 3 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 2 (1-quart) jars


  • Roasted Beets, recipe follows
  • 1 large red onion, frenched
  • 1 cup tarragon wine vinegar
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water


Remove the skin from the Roasted Beets and slice thinly.  Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:

  • 6 medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs rosemary
  • 2 teaspoons olive oil

Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.


My recipe, you ask? Heat equal amounts of vinegar and sugar in a pan (add pickling spice to be fancy) then pull from heat, add a couple of cans of beets. Then plop in peeled hard boiled eggs making sure the juice covers the eggs. Put in the refrigerator and let the sit for hours before eating.

By the way, I’ve been told Old Bay is good to sprinkle on the these eggs and they make pretty and tasty deviled eggs.


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