Pickled Beets and Eggs

This recipe was cooked by Caroline Saxton for our annual Poor Seminarian’s Cook-off. It is a Pennsylvania Dutch appetizer, featuring pickled eggs alongside pickled beets for a colorful and flavorful complement to savory fare. Perfect for Easter or holiday meals!


-2 16-ounce cans whole beets
-2 T. pickling spice (opt.)
-2 cups white vinegar
-1 ½ tsp. salt
-¾ cup sugar
-12 hard-cooked eggs


Two days before or up to 1 week ahead:
Drain liquid from beets, reserving 1 ¾ cups liquid.  In 3-quart saucepan over medium heat, heat beet liquid, vinegar, sugar, pickling spice and salt to boiling.  Reduce heat to low; cover and simmer 10 minutes. Meanwhile in 2-quart jar or in large bowl, layer beets and peeled hard-cooked eggs. Pour vinegar mixture into jar; cover and marinate in refrigerator at least 24 hrs.

To serve:
With slotted spoon, remove eggs and beets from marinade; serve on plate or in bowl.  Makes 12 appetizer servings.