I nearly cried over these eggs, the smell alone actually made me very emotional. Why? Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back. So I was nineteen years old the last time I ate one of these eggs. It was with my beloved Gramie, whom I speak of often here on this blog. She made these ALL the time for me growing up. So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy. I digress…
I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on. Oh these eggs. It’s hard to describe the flavor, I think they are simply delicious. They are so easy to make. Fun for a spring celebration. If you’re feeling adventurous, I encourage you to try. You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!
Ingredients:
-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)
-4 medium red beets, peeled and cut (use raw, not cooked)
-2 cups raw apple cider vinegar
-2 cups filtered water
-1/2 teaspoon salt
How To:
1. Combine all the ingredients in a glass bowl
2. Cover and pickle in fridge for 36-48 hours
3. The longer these pickle the deeper the color penetrates the egg
4. When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs
Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.
Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.
I made deviled eggs with my pretty purple huevos.
They were outrageous!
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Oh Amber, these look WAY too fun not to try and after your story, even better! I can picture you two hamming it up with ink fingers and lips…Can you re-use the pickling liquid to make it go further than 6 eggs do you know?
Hi There Tessa,
Great question! I added some additional information in the post, thanks for the prompt. So yes, absolutely. I would say up to 12 eggs, and if you’re doing more, add in one more beet. You could certainly do more than 12 – the beets are so powerful; I say, do as many as you need. And I would suggest pickling a little longer with more eggs in there, perhaps up to 72 hours. The longer the better. I had a hard time waiting 48 hours though.
I loved these, so darn pretty. I only had one beet, and it dyed everything perfectly fyi!
Oh Tessa, I’m so happy you loved them! They are a special recipe. I’m sure they were so pretty.
Wow they are gorgeous! I must try this. I’m assuming you peel them first? These would be just lovely for Easter. Maybe I would use fewer beets or more eggs to make the color more pastel. The dark purple is just amazing and I bet they taste spectacular.
PS – I found your blog on Traditional Tuesdays.
Hi There Holly, nice to meet you.
I so agree, they are such a beautiful color. And yes, definitely peel, I am going to add that into the post too. If you just add in a few beet slices it will turn the eggs a pretty light pink pastel color. Remove eggs when the color looks right to you. You can definitely play around with different color intensities. So fun!
Thanks! I’m going to have to add beets to the grocery list now.
I love these! When I was pregnant I ate them all the time…and I have forgot about them. Just looking at the pictures made my mouth water! Thanks for sharing! New Follower on Facebook! You can visit me at http://raisingdieter.blogspot.com/
Shay
Hi There Shay,
Thanks so much. Funny, I craved eggs like mad when I was pregnant too. I would destroy a plate of deviled eggs in nothing flat. Ha ha.
Off to check out your blog…
Hugs,
–Amber
Following by email!
Awesome!
I love it!! I’ve never eaten a beet. I guess now is a good as time as ever. I can’t wait to try this. Thanks for sharing.
Wow! That’s impressive. In college I remember meeting a girl who never had a mango – she blew my mind (because I love mangos).
Sounds like you are interested in trying beets, so good luck. I happen to love beets, just something about them really appeals to me; plus I ate them a lot as a child so I’m accustomed to the flavor. But I know many people who disdain them. Sort of like cilantro…or liver I guess. You either love it or hate it. Do try golden beets though if you get a chance. They are mild and delicious.
Be Well,
–Amber
These eggs look so pretty! BUT I haven’t been able to eat eggs for several years unless they’re mixed in as an ingredient. BUT nevertheless I can admire their awesomeness!
Hi Vicky,
Thanks! It’s funny how our bodies change. I went egg free for a long time, as they really bothered my gut. And now I have to really watch how many I eat at one time (I tend to go overboard) and later pay the price!
Hugs,
–Amber
Love you post. I grew up eating beet pickled eggs and I have been making them for almost 40 years, the recipe was passed down from my grandmother. It was something we all looked forward to around Easter. My children and now the grandchildren love them as well. My Mom always added some cinnamon sticks and a few whole cloves and a little sugar. I have adapted it by using honey to be GAPS legal.
Charlotte
I have to say, it has been so fun meeting folks that share my love for these eggs! Really makes me happy. I will definitely be making these for our spring celebration as well. They are just too fun.
Have a great weekend!
Be Well,
–Amber
i make pickled eggs all the time because have abundance of eggs from my chickens…didn’t know how to color them…thank you…going to add beets on next batch! Thank you!
Loke
You’re very welcome. And the fun thing is you can change the color by increasing or decreasing the soaking time. I do hope these work out for you!
These look amazing!! I have never pickled anything, much less eaten a pickled egg, but I am SO making these this week!
Happy Easter
Thanks Heather!
Please let me know if you like them. I’ve been craving them lately. Think I’ll make these this week too!
Have a great week.
Wow! They look amazing! Can’t wait to try because I LOVE pickled eggs.
I wonder if anyone knows of a way to pickle these the natural way (ie: with salt and whey and not vinegar).