How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pickled Eggs And Red Beets, Pennsylvania Dutch Style?

You need 7 ingredients. The key ingredients include: 1 pint small beet (canned beets are fine), 1/4 cup sugar (I use granulated, but you can use brown also), 1/2 cup vinegar, 1/2 cup water (I use beet juice for brighter color), and more.

Is Pickled Eggs And Red Beets, Pennsylvania Dutch Style suitable as general?

Yes, Pickled Eggs And Red Beets, Pennsylvania Dutch Style falls under the General category and is a great choice for this type of meal.

How do I store leftover Pickled Eggs And Red Beets, Pennsylvania Dutch Style?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Eggs And Red Beets, Pennsylvania Dutch Styl

Name: Pickled Eggs And Red Beets, Pennsylvania Dutch Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint small beet (canned beets are fine); 1/4 cup sugar (I use granulated, but you can use brown also); 1/2 cup vinegar; 1/2 cup water (I use beet juice for brighter color); 1/2 teaspoon salt; 1 teaspoon whole mixed pickling spice; 6 hard-boiled eggs, peeled

Try this homemade Pickled Eggs And Red Beets, Pennsylvania Dutch Style recipe the whole family will love. Made with sugar, vinegar, water and salt. Easy…

This Pickled Eggs And Red Beets, Pennsylvania Dutch Style relies on simple, everyday ingredients such as vinegar, salt, whole mixed pickling spice and hard-boiled eggs, peeled. It comes together quickly and makes 4 servings, at about 268 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

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Quick Info

Servings
4 servings
Calories
268 kcal
Category
General

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