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purple pickled eggs

(10 ratings)
Blue Ribbon Recipe by
Laurie Lott
South Williamsport, PA

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

Blue Ribbon Recipe

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 juice. The egg whites are a beautiful shade of pinkish purple. Enjoy alone but they'll also be delicious in a salad.

— The Test Kitchen @kitchencrew
(10 ratings)
cook time 30 Min
method Stove Top

Ingredients For purple pickled eggs

  • 24
    hard-boiled eggs, peeled
  • 3 can
    whole beets
  • white vinegar
  • sugar

How To Make purple pickled eggs

  • Hard-boiled eggs in a deep container.
    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).
  • Beet juice poured into a bowl.
    Carefully open cans of beets and pour beet juice in a separate bowl.
  • Beets added to the jar with hard-boiled eggs.
    Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
  • Beet juice poured into a pot.
    Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
  • Vinegar and sugar added to the juice.
    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).
  • Heating juice until sugar dissolves.
    Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
  • Pouring juice over the beets and eggs.
    Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
  • Beets and eggs submerged in pickled beet juice.
    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.
  • Eggs pickling in beet juice.
    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.
  • Inside of a Purple Pickled Egg.
    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!
  • A bowl of Purple Pickled Eggs and beets.
    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.