Golden And Purple Beet Pickled Eggs Recipes
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
UNKNOWNCHEF86'S PURPLE PICKLED EGGS
This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time. ;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.
Provided by UnknownChef86
Categories Vegetable
Time 6h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat brine ingredients to boiling. Pour over beets and let stand six hours.
- Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.
Nutrition Facts : Calories 82, Fat 4.2, SaturatedFat 1.4, Cholesterol 163.7, Sodium 133.4, Carbohydrate 4.4, Fiber 0.6, Sugar 3.5, Protein 6
PURPLE PICKLED EGGS
While pickled eggs may not be for everyone, this is a treat for someone who grew up eating them. The sweet beet juice is the predominant flavor and is mixed with sour vinegar for a pleasant combination. The hard-boiled eggs absorb the pickling juices and take on its flavor. They're beautiful after they've sat in the pickling...
Provided by Laurie Lott
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Hard-boil eggs and peel. Place eggs in a deep container that seals such as a gallon jar (I use a gallon glass jar with a wide mouth opening and lid).
- 2. Carefully open cans of beets and pour beet juice in a separate bowl.
- 3. Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
- 4. Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
- 5. To the beet juice, add equal parts of white sugar and white vinegar (ie. 2 c beet juice, 2 c sugar, 2 c white vinegar; do not use apple cider vinegar, it changes the flavor completely).
- 6. Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
- 7. Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
- 8. Do not stir until the mixture is totally cooled down. This allows the weight of beets to hold eggs down and keeps them immersed in the hot beet juice mixture.
- 9. I let my eggs sit overnight before I stir them. You do not need to refrigerate these eggs because the vinegar pickles them. They will keep for 2 weeks.
- 10. I make my purple pickled eggs 3 days before I will need them to ensure a good pickling and a deep purple color. The longer they pickle, the better they are!
- 11. EXTRA TIP: These eggs make a great sandwich with some mayonnaise, salt, and pepper.
- 12. REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.
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