Pickled eggs is an American dish traditionally served in my family for Easter. It tastes great when served cold with ham and sausage as well as with roasted pork or beef. Some people prefer the pickled eggs, while others prefer the beets. Some like me happily eat them both.
I make this dish for my family in Poland every year and they love it… or so they say. Give this Pickled Eggs recipe a try and judge for yourself.
More recipes below.
Smacznego to you!
Polish Vegetable Salad (Sałatka Jarzynowa)
Polish Beet and Horseradish Relish (Ćwikła)
Polish Horseradish Sauce (Sos Chrzanowy)

Boil eggs and remove shells. Set aside.
Peel and boil beets. Remove the beets from the water to cool and later cut. Reserve the beet water.
In the beet water (1-2 cups), mix garlic, vinegar, sugar, salt and spices. Bring to a boil.
In large clean jars, layer eggs and beets cut in cubes or slice. Then fill in with the hot, spiced beet water. Close the jars tightly and turn upside down. After they have cooled, turned the jars upright and keep in refrigerator.
Use your least fresh eggs for hard-boiling. Older eggs are easier to peel.
Wait at least 12 hours before serving. They will come out slightly pink, but still taste good. For a deeper color and taste, allow your eggs to marinate at least 3 days - a week or two is better.
Check out some additional recipes below.
Polish Horseradish Sauce (Sos Chrzanowy)
Polish Beet and Horseradish Relish (Ćwikła)
Polish Vegetable Salad (Sałatka Jarzynowa)
Ingredients
Directions
Boil eggs and remove shells. Set aside.
Peel and boil beets. Remove the beets from the water to cool and later cut. Reserve the beet water.
In the beet water (1-2 cups), mix garlic, vinegar, sugar, salt and spices. Bring to a boil.
In large clean jars, layer eggs and beets cut in cubes or slice. Then fill in with the hot, spiced beet water. Close the jars tightly and turn upside down. After they have cooled, turned the jars upright and keep in refrigerator.
Use your least fresh eggs for hard-boiling. Older eggs are easier to peel.
Wait at least 12 hours before serving. They will come out slightly pink, but still taste good. For a deeper color and taste, allow your eggs to marinate at least 3 days - a week or two is better.
Check out some additional recipes below.
8 Comments
Kerry Zielinski
March 10, 2021 at 5:31 amEven as a Polish American, I’m not the most adventurous eater of Polish food, but I like boiled eggs a lot so I’ll give it a try. I’m a little disappointed that it’s not an actual Polish recipe, but since it’s yours and you’re a longtime resident of Poland, I’ll count it.
Thank you for your website and Facebook page. I just found it recently and it’s very interesting and educational.
Chris
March 10, 2021 at 1:05 pmThank you for your kind words and for reading and considering this recipe even though it’s not strictly Polish. Babcia here in Poland used to make pickled eggs with onions so it’s not entirely unknown here. It’s been my mission to spread this recipe amongst my Polish friends and students.
Julie Kirchoff
October 29, 2021 at 8:24 pmI would like to print this and the recipe for the Polish butter made this lord how can I print it
Chris
November 1, 2021 at 11:13 amHi Julie. In the recipe there is a little printer icon. It’s to the right of the Difficulty/Beginner at the top. Click on that and it will give a printable version of the recipe. I love everything with beets especially pickled eggs. Enjoy!
Carrie Ann Talbot
April 16, 2022 at 12:51 amI grew up eating pickled beets on Easter when I was a kid thank you for the recipe now I can make them myself.
Chris
April 19, 2022 at 6:02 amGreat! I hope you enjoy them 🙂
Mary Ann
June 17, 2023 at 5:13 pmHow long can this keep in the refrigerator? Can it be put in a hot water bath to seal? I’ve been gardening since I was knee high to a grasshopper as Dad used to say, and beets are easy to grow! Just looking to put away for the winter.
Chris
June 27, 2023 at 5:59 amYou can definitely hot water bathe them. I still store mine (unopened) in the fridge and use the final jars up in summer salads. The latest I have used them has been September and they were always still good, so I’m thinking 6 months+ is good.