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Pickled Eggs

Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they can dress up a salad or add a festive touch to a buffet.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 15
Calories: 100 kcal
Course: Appetizer
Cuisine: International

Ingredients

Beet Pickled Eggs
  • 3/4 cup beet juice from canned beets, or boil beet chunks in water for about a half hour
  • 3/4 cup vinegar
  • 1/4 onion sliced lengthwise
  • 1 Tablespoon brown sugar
  • 5-6 hard cooked eggs peeled
Golden Turmeric Eggs
  • 3/4 cup vinegar
  • 3/4 cup water
  • 1/4 teaspoon each coriander, mustard seed, cumin, black peppercorns
  • 1/2 teaspoon ground turmeric pickling or sea salt
  • 1 slice fresh ginger
  • 1/4 ellow onion sliced lengthwise
  • 1-2 cloves garlic peeled
  • 5-6 hard cooked eggs peeled
Purple Grape Pickled Eggs
  • 3/4 cup cider vinegar
  • 1/2 cup wild grape juice mixed with 1/4 cup water see note
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/4 onion sliced
  • 1 slice fresh ginger
  • 5-6 hard cooked eggs peeled

Instructions

    Cup of Yum
  1. Place peeled eggs in the bottom of a clean glass jar.
  2. In a medium saucepan, add the marinade ingredients. Bring to a boil and cook about 5 minutes to blend flavors. Remove from heat and let cool a few minutes.
  3. Pour the marinade over the eggs in the jar, covering the eggs completely. (You can include onion slivers, cinnamon stick, if you want). Securely cover the jar and store in refrigerator. The pickled eggs should be ready in 2-3 days.

Notes

  • I used wild grape juice for the purple. I also tried a commercial grape juice which resulted in brown eggs, not recommended.

Nutrition Information

Calories 100kcal (5%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.