Purple Pickled Eggs

Amy Mattias
Spring is here and we are celebrating with fresh veggies and a bounty of local eggs! We love the look of naturally dyed Easter eggs and wanted to make them food waste friendly and edible. So we took pickled beets and added in hard-boiled eggs for a bright and flavorful snack for the whole family! Pickling beets is simple recipe including one part sugar to two parts vinegar, sliced beets, and time can be canned and stored indefinitely. You can buy pickled beets from value-added producers or prepared food lines.



Boil beets, until tender but not soggy. Let cool and thinly slice, approx. ⅛” thick

While cooling beets, warm up vinegar and add sugar, stir until hot, dissolving all the sugar. Turn off heat and cool slightly.

Pack beets in quart mason jar or bowl with cover for refrigerator storage only. Pour pickling liquid over beets until fully submerged. Let cool in fridge for 12 hours before tasting.

To hard boil eggs, bring a saucepan ¾ filled with water to a boil. Add eggs and cook for 8 minutes. Remove from water and submerge in ice bath to cool, then remove from shell and rinse.

Take eggs and place in a jar, pouring pickling juice from beets over the eggs. Refrigerate for a few hours, up to 2 days.

Remove from liquid, slice, and enjoy!

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