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Purple Pickled Eggs

by Jaime McLeod | Monday, April 18th, 2011 | From: Appetizers, Side Dishes, Snacks

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Purple Pickled Eggs

Ingredients:
24 hard boiled eggs, peeled
2 20-oz. cans whole beets
2 cups sugar
2 cups vinegar

Directions:
In saucepan, mix the sugar, vinegar, and beet juice, and bring to a boil. Add beets to this mixture and simmer 2 minutes. In gallon glass jar, add 1 dozen shelled eggs and 1/2 of the beet mixture, then the other dozen eggs and beet mixture. Seal and refrigerate at least three days.

1 comment

1 Drema { 10.28.12 at 3:45 pm }

My mom made this often especially during the summer months when we needed something to pick on while keeping up with yard work. I know for legal reasons you probably need to write ‘refrigerate’, but trust me – if you look up pickling items & what people did before refrigeration you’ll see there’s no need to refrigerate these. The vinegar is the preservative. We leave them right out on the countertop in a big square tupperware container & we’ve never, ever gotten sick from them in the 30 years we’ve been eating them. I have a lot of allergies, immune system & digestive issues & if anyone was going to get sick from this it would be me! This is a great recipe to have on hand if you think a storm is coming that may cut off your electricity, too. No refrigeration? No problem!

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