Purple Pickled Eggs

★★★★★ 9 Reviews
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By Laurie Lott
from 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
VIDEO PLAYER
cook time 30 Min
method Stove Top

Ingredients

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

How To Make

  • 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.