Laurie Lott Recipe


By Laurie Lott TendHerHart

Recipe Rating:
 7 Ratings
Cook Time:

Laurie's Story

I have been eating these purple pickled eggs my whole life. They are tangy yet sweet. Definitely an, EGG-STROARDINARY treat!!!


doz. hard boiled eggs (peeled)
3 can(s)
whole beets
white vinegar

Directions Step-By-Step

Hard boil eggs and peel. Place eggs in a deep container such as a gallon jar (I use a gallon glass jar with a wide mouth opening and lid).
Carefully open cans of beets and pour beet juice in a separate bowl. Drop beets on top of peeled eggs in jar/container.
Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size sauce pan.
To the beet juice, add equal parts white sugar and white vinegar (ie...2c beet juice, 2c sugar, 2c white vinegar ((do not use apple cider vinegar, it changes the flavor completely))
Heat beet juice, sugar, and vinegar until it almost is ready to boil, stirring occassionally to insure sugar disolves.
Remove juice mixture when ready to boil and carefull pour hot mixture over beets and eggs.
Do not stir until mixture is totally cooled down. This allows weight of beets to hold eggs down and keeps them immersed in the hot beet juice mixture.
I let my eggs set overnight before I stir them. You do not need to refrigerate these eggs because the vinegar pickles them. They will keep for 2 weeks.
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!
EXTRA TIP: these eggs make a great sandwich with some mayonaise, salt and pepper
REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.

About this Recipe

Course/Dish: Other Appetizers
Collection: Easter Treats
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 27
  • user
    Nancy R Robeyone - Jun 3, 2010
    Laurie, how do you know they won't last longer if refrigerated? By the way they are great and i use them in A salad every night. I love pickled beets and often eat the with cottage cheese and lots of black pepper.
  • user
    Laurie Lott TendHerHart - Jun 3, 2010
    Hi Nancy,
    I think you misread what I wrote. I stated that I do not refrigerate mine because the vinegar pickles them and there is not a need to refrigerate them. By all means, if you like your eggs refrigerated, then chill away!! I hope you enjoy these. Talk to you again and take care.
  • user
    Debby DeRousse cakesbydebby - Jul 29, 2010
    We love, love, love these pickled eggs. I have tried pickled eggs before but these are the best! thanks for posting!
  • user
    Laurie Lott TendHerHart - Jul 29, 2010
    Thanks for trying the recipe!!! They are, EGGCEPTIONAL!!!! lol
  • user
    Debby DeRousse cakesbydebby - Jul 29, 2010
    Yes, they are!