Purple Pickled Eggs Recipes

PERFECT PICKLED EGGS

Steps:

• Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• Refrigerate for at least two days before using.

PURPLE PICKLED EGGS

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.

UNKNOWNCHEF86'S PURPLE PICKLED EGGS

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.

GOLDEN AND PURPLE BEET-PICKLED EGGS

Steps:

• In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves.
• Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve.

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

EASY PICKLED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
• In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
• Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.