Fox Trot Farm

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Pickled Red Beet Eggs
Pickled Red Beet Eggs

Pickled Red Beets & Eggs, a PA Dutch Easter Tradition!


***Easter Sunday hours: Farm Market 1:00-5:00; Guided Tour 2:00 p.m.***

Pickled Red Beet Eggs

Every Pennsylvania Dutch table is graced with a big platter of pickled red beets and eggs at Easter dinner. It’s a tradition, and I never knew there were any other kind of pickled eggs for most of my life. Sweet and sour and delicately flavored with the beet juice, these sure are delicious and beautiful, too. Here’s how you make them:

Pickled Red Beets & Eggs

2 cans sliced red beets
1 cup apple cider vinegar
1/2 cup sugar
1/2 tsp. salt
4 cloves
2-inch stick of cinnamon
6 hard cooked Fox Trot Farm eggs, peeled

Drain and measure juice from beets. Add enough water to make 2 cups.
To this juice, add the vinegar, sugar, salt, cloves, and cinnamon stick and bring to a boil. 

In jar or straight sided deep bowl, place eggs and lay beet slices on top.
Pour hot liquid over all to cover.
Cover and refrigerate at least 24 hours or up to 48 hours. The longer, the deeper the flavor and color.

Slice eggs in half to reveal interior and arrange on a platter with the sliced beets.


This rectangular Glad 8 cup container is just perfect for this recipe.


Fox Trot Farm Eggs

We have lots of big, beautiful, fresh eggs here on Fox Trot Farm. We collect them every afternoon and wash and refrigerate them, so you can be assured of the best quality and safe handling in your own kitchen. Just $3.50 a dozen or 4 dozen for $12. (That’s just $3/dozen when you buy 4!)

Give me a call or text 803-804-3541 if you want to come get your eggs for Easter, or come see us on Sunday!




  1. Hey, made my eggs the other day…..didn’t make any “bunny eggs” colored with onion skins this time….just cooked, shelled the eggs to get them into the juice….was really hungry for them ! Tradition !!

  2. Dear Debbie, I have to tell you, well first thank you for sharing this recipe, but also thank you for reminding me of something I have forgotten. My dear mother passed away from cancer and other debilitating health issues this past August. So often since I am reminded that no matter how old you are (61) you still need and want your mama around. From time to time I think of things then am dashed with the awful knowledge I will never know because mom is not here for me to ask. Same too for your father. I was an apple off my dad’s tree! I moved home after my husband died then 8 months later my papa died in 2013. When we lose so many of our loved ones so close together it is hard to grieve for each on top of the other. Maybe why I am still grieving. I guess I always will. But, I digress. You reminded me that I didn’t get the instructions written down for my mom’s Pickled Eggs. Now I have it. Albeit, she did not use salt, cloves or cinnamon! I am anxious to try this new recipe and know that best I recall, because I forever had to call her up and say, “Mom how do I make pickled eggs again”! I look forward to making these soon. I can’t wait ’til I can drive out there with my dog (my only family member left) to see all your animals and get some eggs and lamb for my dog! Thank you and Angel Blessings.

    • Kim, certain dishes bring back very poignant memories for me too. The aroma of roasting chicken reminds me of my Great Aunt Vida’s house, fresh corn and smoked ham and sour cherry pie makes me think of my favorite grandmother, fried chicken will always make me think of my mother-in-law, and on and on. Kind of makes you miss the ones that are gone and remember to call the ones that are still here, right?

      My mom didn’t use the spices, either, but it is very traditional to do so, and I like them that way. I hope you do enjoy your pickled beets and eggs and have a happy Easter. We’d love for you to visit our farm. We love pets, but because of our herding and guardian dogs, we ask that family pets wait at home. Our rescue dog farm ambassador, Cookie, will be happy to have all the belly rubs you can give her. 🙂


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