PURPLE PICKLED EGGS
How to Make PURPLE PICKLED EGGS
- 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.