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Colorful pickled egg recipes

Rachel Dreskin is a Brooklyn gal with a passion for seasonal eating, local wine and vintage fashions. She makes regular visits to her local green markets and is constantly in the kitchen experimenting. You can find her favorite tips and ...

A new kind of colored Easter eggs

For a unique and delicious alternative to dyed eggs that are mainly used as decorations, try pickling eggs. When peeled hard-boiled eggs are left to soak in flavorful and colorful pickling brines, they become beautifully colored and wonderfully delicious.

Eggs pickling in colorful brines

Usually thought of as a popular bar food, pickled eggs can add vibrancy and pizzazz to salads and sandwiches or serve as an interesting accompaniment to fish and chips. Or, switch up your Easter egg dyeing tradition and serve these on a festive holiday appetizer platter.

The beet juice and turmeric brines work quickly to turn the eggs a bright magenta or yellow color. The jalapeno brine will impart a much more subtle color, but will make up for the lack of color in the flavor department. For lightly pickled eggs, leave the eggs to soak refrigerated in your brine of choice overnight. For more pungently pickled eggs, leave the eggs refrigerated in the brine for up to two weeks. The longer the eggs sit in the brine, the deeper the color will penetrate into the egg.

Beet pickled eggs recipe

Colorful pickled eggs

Makes 6 pickled eggs

Ingredients:

  • 6 hard-boiled eggs, peeled
  • 2 beets, peeled
  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon peppercorns
  • 1 teaspoon salt

Directions:

  1. Cut the peeled beets into 1/2-inch cubes. Bring the water to a boil in a small saucepan and simmer the beets, covered, for 35 minutes or until they are tender.
  2. Using a slotted spoon, remove the beets from the beet water and set aside. Add the vinegar, sugar, peppercorn and salt and simmer until the sugar has completely dissolved.
  3. Place the eggs and beets in a clean quart sized jar and pour the beet brine over the eggs. Cover the jar and store in the refrigerator.

Turmeric mustard pickled eggs recipe

Makes 6 pickled eggs

Ingredients:

  • 6 hard-boiled eggs, peeled
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

Directions:

  1. Bring the vinegar and water to a boil in a small saucepan. Stir in the mustard seeds, turmeric, sugar and salt and simmer until the sugar has dissolved.
  2. Place the eggs in a clean quart sized jar and pour the mustard turmeric brine over the eggs. Cover the jar and store in the refrigerator.

Jalapeno pickled eggs recipe

Makes 6 pickled eggs

Ingredients:

  • 6 hard-boiled eggs, peeled
  • 1 cup white vinegar
  • 1/2 cup water
  • 3 jalapeno peppers, halved and seeds and ribs removed
  • 1 small onion, halved and sliced thinly
  • 3 garlic cloves, peeled
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon peppercorns

Directions:

  1. Bring the vinegar and water to a boil in a small saucepan. Stir in the jalapeno pepper, sliced onion, garlic cloves, sugar, mustard seeds and peppercorns. Simmer until the sugar has completely dissolved.
  2. Place the eggs in a clean quart sized jar. Scoop the peppers, onions and garlic into the jar with the eggs and pour the brining liquid over everything. Cover the jar and store in the refrigerator.

More egg recipes

Spicy deviled eggs recipe
Easter egg salad recipes
Scottish sausage packets with boiled eggs

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