Pickled Eggs with Beets

When I was growing up our Easter Dinner wouldn’t be the same without these wonderful tasting, brightly colored eggs with beets on the table. My mom would serve pickled eggs and beets with thinly sliced onions and warmed sauerkraut. This particular dish made my German dad very happy. To make this dish extra special serve these beautiful pickled eggs with beets on homemade sauerkraut.



Many European countries have been pickling for centuries. It was and still is a way to preserve their summer gardens bounty for the up coming long winter season. The definition of “ to pickle” means: to preserve food in a vinegar mixture or seasoned brine. Among the more popular foods used for pickling are cucumbers, pearl onions, cauliflower, mushrooms, pig’s feet and herring.

Pickling Spices

A spice blend used in mixtures to Pickle various food, as well as to season certain dishes. The blend can vary greatly from one company to the next but some of the spices include allspice, bay leaves, cardamon, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns. They are usually whole or in coarse pieces. Pickling spice can be found in supermarkets everywhere but in some areas it may be considered “seasonal.”


Germany and Pickles

Germany is famous for a wide variety of pickled vegetables and relishes which include gherkins, silver skin onions, red pepper, baby corn, grated carrot and celery salad, red beets and a range of mixed pickles. Gherkins and cucumbers pickled in a vinegar are very popular in Germany and have a lot f different tastes. There are sweet and sour gherkins, gherkins with dill and mustard seeds. They also come in all shaped and sizes. Most German pickles have a sweet-sour flavor because sugar is added in the pickling juice.

Pickled Eggs and Beets  

A gorgeous dish to set on your Easter brunch table.
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  • 2 15 oz cans whole beets
  • 12 hard-boiled eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 tablespoon pickling spice
  • thinly sliced onions
  • warmed sauerkraut


  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another recipe) Place beets and eggs in a 2-quart glass bowl or jar. In a small saucepan bring the sugar, water, vinegar, reserved beet juice and pickling spice to a boil. Pour over beets and eggs; cool.
  • Cover tightly and refrigerate for at least 24 hours before serving.
  • To serve:
  • Remove eggs and beets with slotted spoon. Place in a bowl with thinly sliced onions. Serve with warmed sauerkraut.


Serving: 1g, Calories: 266kcal, Carbohydrates: 35g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 327mg, Sodium: 131mg, Potassium: 161mg, Fiber: 1g, Sugar: 34g, Vitamin A: 475IU, Vitamin C: 0.4mg, Calcium: 59mg, Iron: 1.7mg
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