Multicolor Pickled Eggs

It’s been another fun month in the Food in Jars preserving challenge.  This month’s goal was Quick Pickles–and I had to ask what is a quick pickle?  The answer is something (almost anything!) that you pickle with the intent of storing/marinating it in the refrigerator and finishing quickly (versus canning and storing in your cupboard for months). I decided to try Pickled Eggs.  

Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they

Three colors of pickled eggs!

With Easter coming, I thought it would be fun to try multicolor pickled eggs–in pink, purple and yellow. Since two of my kids were unable to get home from college, we could call these grown-up Easter Eggs and skip the egg hunt! 

I started reading through internet recipes and concluded that there is a basic template for pickled eggs.  Equal parts vinegar and juice or water, enhanced with flavor additives like spices or onions.   Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they

I based my coloring on prior Easter egg dying.  Beets for pink, grape juice for purple, turmeric for yellow (recipes are below). I decided to do 5-6 eggs per color in a squat pint canning jar.

And the results? 

So far in the FIJ challenge, I have learned that I like lots of things that I never expected.  Loved marmalade, was totally excited about pepper jelly—both of which will be added to my permanent canning schedule.  

Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they And pickled eggs?  Well, I wasn’t quite as in love with these.  I thought they were beautiful, but that was the main advantage over a plain hard-boiled egg (that plus keeping longer in your fridge…).  I was planning to use the pickled eggs for Greek Deviled Eggs, but the pickling flavor was going to overwhelm the feta.  Perhaps I need to invent a really zingy deviled egg to stand up!

In the end, I sliced them into a salad for a neighborhood dinner, which made for an impressive presentation that was really no work.  They topped (some overly-peppery) arugula and were a good balance for the spicy kick. And there may be colorful egg salad sandwiches in our future!   

Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they

Beautiful in a salad!

Interestingly, our favorite version was, the purple grape.  That flavor combo of grape, bay, onion, ginger and cinnamon, was delicious and I plan to use the pickling liquid as a shrub.  So I guess I did get another new favorite out of this!  Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they

Pickled Eggs
Serves 15
Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they can dress up a salad or add a festive touch to a buffet.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
109 calories
5 g
205 g
6 g
7 g
2 g
134 g
80 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
134g
Servings
15
Amount Per Serving
Calories 109
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 205mg
68%
Sodium 80mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 4g
Protein 7g
Vitamin A
6%
Vitamin C
2%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Beet Pickled Eggs
  2. • 3/4 cup beet juice (from canned beets, or boil beet chunks in water for about a half hour)
  3. • 3/4 cup vinegar
  4. • 1/4 onion, sliced lengthwise
  5. • 1 T brown sugar
  6. • 5-6 hard cooked eggs, peeled
  7. Golden Turmeric Eggs
  8. • 3/4 cup vinegar
  9. • 3/4 cup water
  10. • ¼ teaspoon each coriander, mustard seed, cumin, black peppercorns
  11. • ½ teaspoon ground turmeric, pickling or sea salt
  12. • 1 slice fresh ginger
  13. • 1/4 small yellow onion, sliced lengthwise
  14. • 1-2 cloves garlic, peeled
  15. • 5-6 hard cooked eggs, peeled
  16. Purple Grape Pickled Eggs
  17. • 3/4 cup cider vinegar
  18. • 3/4 cup grape juice (I used home canned wild grape juice and would dilute by half with water if I tried it again, store juice is probably more dilute)
  19. • 1 cinnamon stick
  20. • 1 bay leaf
  21. • 1/4 onion, sliced
  22. • 1 slice fresh ginger
  23. • 5-6 hard cooked eggs, peeled
Instructions
  1. Place peeled eggs in the bottom of a clean glass jar.
  2. In a medium saucepan, add the marinade ingredients. Bring to a boil and cook about 5 minutes to blend flavors. Remove from heat and let cool a few minutes.
  3. Pour the marinade over the eggs in the jar, covering the eggs completely. (You can include onion slivers, cinnamon stick, if you want). Securely cover the jar and store in refrigerator. The pickled eggs should be ready in 2-3 days.
beta
calories
109
fat
6g
protein
7g
carbs
5g
more
Art of Natural Living http://artofnaturalliving.com/
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7 thoughts on “Multicolor Pickled Eggs

  1. Juliana

    I have never had pickled eggs, but I like the idea that they are all naturally colored…they sure are very pretty.
    I hope you are having a great week Inger 🙂

  2. cheri

    Hi Inger, I did beet pickled eggs and was disappointed in them as well, thought they were too salty. Anyway having fun learning new things. Your grape eggs are gorgeous.

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