Pickled Eggs
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.
Ingredients
Beet Pickled Eggs
- 3/4 cup beet juice from canned beets, or boil beet chunks in water for about a half hour
- 3/4 cup vinegar
- 1/4 onion sliced lengthwise
- 1 Tablespoon brown sugar
- 5-6 hard cooked eggs peeled
Golden Turmeric Eggs
- 3/4 cup vinegar
- 3/4 cup water
- 1/4 teaspoon each coriander, mustard seed, cumin, black peppercorns
- 1/2 teaspoon ground turmeric pickling or sea salt
- 1 slice fresh ginger
- 1/4 ellow onion sliced lengthwise
- 1-2 cloves garlic peeled
- 5-6 hard cooked eggs peeled
Purple Grape Pickled Eggs
- 3/4 cup cider vinegar
- 1/2 cup wild grape juice mixed with 1/4 cup water see note
- 1 cinnamon stick
- 1 bay leaf
- 1/4 onion sliced
- 1 slice fresh ginger
- 5-6 hard cooked eggs peeled
Instructions
- Place peeled eggs in the bottom of a clean glass jar.
- 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.
- 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.
Notes
I used wild grape juice for the purple. I also tried a commercial grape juice which resulted in brown eggs, not recommended.
Nutrition
Calories: 100kcal
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