Purple Pickled Eggs Recipes

Steps:

• Heat brine ingredients to boiling. Pour over beets and let stand six hours.
• Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Steps:

• In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves.
• Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve.

Steps:

• 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).
• Carefully open cans of beets and pour beet juice in a separate bowl.
• Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
• Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
• 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).
• Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
• Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
• 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.
• 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.
• 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 mayonnaise, salt, and pepper.
• REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.