Purple Pickled Eggs are a visually striking and flavorful twist on traditional pickled eggs. The addition of beet juice gives these eggs their distinctive purple hue and a slightly sweet, tangy flavor. This recipe is perfect for those who enjoy pickled delicacies and are looking for something unique and colorful.
Note on Preparation: It’s recommended to use glass bowls for this recipe, as beet juice can stain plastic. The longer the eggs are left to pickle, the more intense the color and flavor will become.
Ingredients List
- 12 Hardboiled Eggs, peeled
- 1 (16 ounce) Can Sliced Beets
- 2/3 Cup White Sugar
- 1 Teaspoon Salt
- 1/2 Cup Apple Cider Vinegar
Preparation Steps
- In a glass bowl, whisk together the sugar, salt, vinegar, and 3/4 cup of juice from the canned beets. Whisk until the sugar is fully dissolved. Discard any remaining beet juice.
- Place the peeled hardboiled eggs and sliced beets in a larger glass bowl.
- Pour the prepared dressing over the eggs and beets, ensuring they are completely covered.
- Cover the bowl and refrigerate overnight. For a more intense color and flavor, you can leave the eggs in the refrigerator for a day or two longer.
- To serve, cut the eggs into halves or quarters.
Preparation and Marinating Time
- Total Time: 1 day (for preparation and marinating)
Serving Information
- Serves: 12 servings
- It is ideal as a unique appetizer, snack, or addition to a salad.
Notes on Serving and Storage
- These pickled eggs can be stored in the refrigerator in their pickling liquid for several days.
- A repurposed pickle jar works nicely for refrigerator storage.
- The purple hue provides a striking presentation, especially when served as part of a charcuterie board or with salads.
Last Modified: 12/19/2023