PURPLE PICKLED EGGS

Laurie Lott

By
@TendHerHart

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


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Comments:

Cook:

30 Min

Ingredients

2
doz. hard boiled eggs (peeled)
3 can(s)
whole beets
white vinegar
sugar

Directions Step-By-Step

1
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).
2
Carefully open cans of beets and pour beet juice in a separate bowl. Drop beets on top of peeled eggs in jar/container.
3
Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size sauce pan.
4
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))
5
Heat beet juice, sugar, and vinegar until it almost is ready to boil, stirring occassionally to insure sugar disolves.
6
Remove juice mixture when ready to boil and carefull pour hot mixture over beets and eggs.
7
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.
8
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.
9
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!
10
EXTRA TIP: these eggs make a great sandwich with some mayonaise, salt and pepper
11
REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy