Name: Beet Pickled Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 large eggs; 15 oz can beets in water, juice reserved; ½ onion, cut in small thin strips; 1 jalapeño, cored and chopped; ½ cup sugar; ½ cup apple cider vinegar; 2 allspice berries; 2 whole cloves; ¼ tsp salt; ¼ tsp pepper

Growing up in and around Philadelphia, one of our favorite snacks was beet pickled eggs, especially along with some cottage cheese and salt and pepper. It’s a Pennsylvania Dutch classic! We make these just about every week, and would normally steam and then use a cold-water bath. Carolyn now uses our new air fryer to hard-boiled eggs, it’s much easier, takes less time, and saves propane gas. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Basics chapter.

Bob Johnson

Beet Pickled Eggs

A Pennsylvania Dutch classic and a Philadelphia childhood favorite! These beautiful ruby red pickled eggs are made every week at Left Over Ranch, sweet, tangy, and just a little spicy with jalapeño. Serve alongside cottage cheese with salt and pepper for the full experience.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6

Course: Basics, Side Dish, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

6 large eggs
15 oz can beets in water, juice reserved
½ onion, cut in small thin strips
1 jalapeño, cored and chopped
½ cup sugar
½ cup apple cider vinegar
2 allspice berries
2 whole cloves
¼ tsp salt
¼ tsp pepper

Equipment

Air fryer or stovetop pot for steaming
Medium saucepan
quart mason jar with lid
Tongs

Method

Hard boil the eggs. Hard boil the eggs in an air fryer at 275°F for 15 minutes. This method is especially recommended for fresh eggs which are notoriously difficult to peel using traditional methods. Alternatively steam on the stovetop then transfer to a cold water bath. Once cooked peel the eggs and set aside.
Make the pickling liquid. Combine the reserved beet juice, onion strips, sugar, jalapeño, apple cider vinegar, allspice berries, cloves, salt, and pepper in a medium saucepan. Bring to a boil over medium high heat.
Simmer. Lower the heat and simmer for 10 minutes. Remove from heat and allow the liquid to cool completely.
Remove the spices. Once cooled, use tongs to remove the allspice berries and cloves from the liquid and discard.
Layer and jar. Place two peeled eggs in the bottom of a clean 1 quart mason jar, followed by one third of the beet slices and one third of the pickling liquid with onions. Repeat the layering two more times until all eggs, beets, and liquid are used. Screw on the lid and refrigerate. The eggs will be ready to eat the next day.

Notes

The air fryer method for hard boiling eggs is a genuine game changer, 15 minutes at 275°F produces perfectly cooked eggs that peel easily even when fresh from the farm. The jalapeño adds a subtle warmth that you notice on the finish without overpowering the classic sweet and tangy flavor. Serve alongside cottage cheese with salt and pepper for the authentic Pennsylvania Dutch experience. These eggs are a wonderful garnish for our Grilled Ham and Avocado Sandwich. Both this recipe and the Mayonnaise and Aiolis appear in the Basics chapter of the Left Over Ranch Cookbook.