Recipe Cottage


LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 28

Print this Recipe    Pickled Eggs 28

Purple Eggs (Pickled Eggs & Beets)
12-18 large eggs

2 cans (about 14oz each) small whole beets
1 cups. cider vinegar
1 tsp sugar
1 Tbsp salt
1 Tbsp horseradish
12 or so cloves

Hard-cook the eggs: Place in a pan large enough so that they don't
overlap, and fill pan with water to 1" over eggs. Over med-high
heat bring just to a rolling boil. Turn off the heat, cover the
pan and let sit for 12 minutes. Rinse briefly with cold water.
Shell eggs while still hot under running cold water.

Drain the beets, reserving the juice, and place beets into a large
Tupperware container. As the eggs are shelled, add them in and mix
beets and eggs together gently.

Add enough water to the beet juice to make 2 cups. Bring just to
a boil and add the cider, sugar, salt and cloves. Return just to
the boil. (Do not overboil! You'll lose the beautiful color!) Pour
over eggs and beets. Refrigerate, shaking gently twice a day or
so to rotate the eggs. In three days the whites should be completely
dyed. The eggs are best served cut into quarters to show off the
colors. After about a week the yolk will be purple also - not as
pretty but still delicious. They keep for quite a while.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.