Amish Pickled Red Beet Eggs

Pickled Red Beet Eggs may sound old fashioned but they make a great snack or salad topping and they're easy to make, no canning skills required. This Amish-style dish is simple yet so tasty! Made with garlic, fresh dill and pickled beets.

Course Appetizers, Brunch, Snacks

Cuisine American

Diet Vegetarian

Recipe Type Camping, Easter, Eggs, Healthy Choices, Summer, Vegetarian

Skill Level Easy

Prep Time 10

Chill 1

Total Time 1 10

Servings Servings

Calories 109kcal

Author Angela G.

Ingredients

6 large hard-boiled eggs peeled
2 teaspoon pickling salt
2 teaspoon sugar
10 oz pickled beets with juice
¼ onion thinly sliced
4 sprigs fresh dill
2 teaspoon heaping minced garlic
1 cup apple cider vinegar

Instructions

Add peeled eggs, salt, sugar, beets with juice, onion, fresh dill and garlic to a quart sized mason jar.
Fill to top with apple cider vinegar (about 1 cup).
Seal the jar by just hand tightening the lid then very gently shake to distribute the ingredients.
Place jar in the fridge for at least 24 - 48 hours to allow flavors to absorb into the eggs. That's it! Your pickled eggs and beets are then ready to enjoy!

Video

Notes

Be sure to use pickling salt to avoid cloudy water. This can be found at most groceries stores.

For perfectly hard-boil eggs: Bring pot of water to boil. Carefully add eggs. Boil for 10 minutes. Turn off heat. Let sit for 10 minutes. Rinse with cold water then peel.

Nutrition