Unknownchef86s Purple Pickled Eggs Recipes

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PURPLE PICKLED EGGS



Purple Pickled Eggs image

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

24 hard-boiled eggs, peeled
3 can(s) whole beets
white vinegar
sugar

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



Unknownchef86's Purple Pickled Eggs image

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

1/2 cup beet juice
1/2 cup vinegar
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (or 1 stick cinnamon)
1/4 teaspoon clove
2 cups cooked beets, sliced (or small, whole beets)
1 dozen egg, hardboiled, peeled and chilled

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

EASY PICKLED EGGS



Easy Pickled Eggs image

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Provided by Robin

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P1DT12m

Yield 24

Number Of Ingredients 3

12 eggs
1 (15 ounce) can pickled beets
¼ cup sliced red onion

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.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g

PICKLED EGGS



Pickled Eggs image

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.

Provided by Ashley Adamant

Time 30m

Number Of Ingredients 42

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 Jalapeños, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

Steps:

  • Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
  • Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
  • Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
  • Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
  • Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
  • Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
  • Pickled eggs should last 3-4 months in the refrigerator.

PICKLED EGGS



Pickled Eggs image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

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