Purple and Gold Pickled Eggs BEET (PURPLE) PICKLED EGGS INGREDIENTS 6 hard boiled eggs, peeled 4 cups distilled white vinegar or apple cider vinegar 2 ½ cups of water ½ cup of sugar 1 tablespoon kosher salt 1 large raw red beet, cut in ¼ pieces
*Use the beet colored eggs to make deviled eggs with avocado and guacamole flavors. *Use the turmeric colored eggs to make deviled eggs with East Indian spices.
DIRECTIONS In a large saucepan combine the vinegar, water, sugar, and salt and bring to a boil, stirring occasionally to dissolve the sugar. Add the chopped beet and reduce the heat to a simmer. Simmer the beet until tender, approximately 25-30 minutes. Remove the beet and set aside. Allow the brine mixture to cool and strain into a large sealable glass jar (make sure your jar is large enough to fit all 6 eggs). *Save the beet to add to a salad or sandwich Add the boiled eggs to the jar containing the brine and refrigerate for at least 2 hours before serving. The eggs will become a deeper red/purple color the longer they sit in the brine. The eggs can be pickled one week ahead - keep refrigerated. *To avoid difficulty peeling the eggs peel them before refrigerating and if adding ice to your cooling water don’t add to much. TURMERIC (GOLDEN) PICKLED EGGS INGREDIENTS 6 peeled hardboiled eggs 1 cup of distilled white wine vinegar or apple cider vinegar 2 cups water 2 teaspoons sea salt 2 tablespoon grated fresh turmeric or 1 tablespoon dried turmeric DIRECTIONS In a large saucepan combine the vinegar, water, salt and turmeric and bring to a boil, stirring occasionally to dissolve the sugar. Once the mixture has come to a boil, remove from heat and allow the brine to cool to room temperature. Strain the brine into a large sealable glass jar and add the hard boiled eggs. Refrigerated for at least 4 hours and up to a week before using.
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