Pickled Eggs Recipe for Easter

Posted on February 27, 2021
A plate of pickled eggs, hard-boiled eggs and sauce.
AuthorChrisCategory, , DifficultyBeginner

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)

A plate of pickled eggs, hard-boiled eggs and sauce.
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
The Basics
 several jars
 8-12 hard-boiled eggs
 5 or more beets
 1 ½ cups (at least) of water from the cooked beets
 1 cup white wine vinegar or regular vinegar
 ½ cup sugar, white or brown
Seasoning
 1 bay leaf
 1 tsp whole allspice
 1 tsp cloves
 ½ tsp ginger
 ½ tsp whole caraway seeds
 1 or more cloves of garlic ,whole or crushed
1

Boil eggs and remove shells. Set aside.

2

Peel and boil beets. Remove the beets from the water to cool and later cut. Reserve the beet water.

3

In the beet water (1-2 cups), mix garlic, vinegar, sugar, salt and spices. Bring to a boil.

4

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.

Tips and Tricks
5

Use your least fresh eggs for hard-boiling. Older eggs are easier to peel.

6

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

The Basics
 several jars
 8-12 hard-boiled eggs
 5 or more beets
 1 ½ cups (at least) of water from the cooked beets
 1 cup white wine vinegar or regular vinegar
 ½ cup sugar, white or brown
Seasoning
 1 bay leaf
 1 tsp whole allspice
 1 tsp cloves
 ½ tsp ginger
 ½ tsp whole caraway seeds
 1 or more cloves of garlic ,whole or crushed

Directions

1

Boil eggs and remove shells. Set aside.

2

Peel and boil beets. Remove the beets from the water to cool and later cut. Reserve the beet water.

3

In the beet water (1-2 cups), mix garlic, vinegar, sugar, salt and spices. Bring to a boil.

4

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.

Tips and Tricks
5

Use your least fresh eggs for hard-boiling. Older eggs are easier to peel.

6

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.

Pickled Eggs Recipe for Easter
IngredientsDirections

8 Comments

  • Reply
    Kerry Zielinski
    March 10, 2021 at 5:31 am

    Even 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.

    • Reply
      Chris
      March 10, 2021 at 1:05 pm

      Thank 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.

  • Reply
    Julie Kirchoff
    October 29, 2021 at 8:24 pm

    I would like to print this and the recipe for the Polish butter made this lord how can I print it

    • Reply
      Chris
      November 1, 2021 at 11:13 am

      Hi 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!

  • Reply
    Carrie Ann Talbot
    April 16, 2022 at 12:51 am

    I grew up eating pickled beets on Easter when I was a kid thank you for the recipe now I can make them myself.

    • Reply
      Chris
      April 19, 2022 at 6:02 am

      Great! I hope you enjoy them 🙂

  • Reply
    Mary Ann
    June 17, 2023 at 5:13 pm

    How 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.

    • Reply
      Chris
      June 27, 2023 at 5:59 am

      You 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.

Leave a Reply