Pink Pickled Eggs

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Start your pink pickled eggs a few days ahead of time to serve with Easter dinner on Sunday.

If you start these a few days ahead of time, you can have pink pickled eggs ready for Easter Sunday. That's our tradition.

Here's the recipe:

Pink Pickled Eggs

6 hard-cooked eggs, peeled
1 cup cider vinegar
1 cup beet liquid (I also add the beets to the eggs in the jar)
1/3 cup granulated sugar
1/2 tsp. salt
1 small onion, chopped (about 1/4 cup)
4 whole cloves
shredded lettuce or greens

Place peeled eggs (whole) in a bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Cover and refrigerate 2 to 3 days. Slice eggs and serve on a bed of lettuce or greens.

To learn more about pink pickled eggs and to learn the best way to boil eggs, visit this page.


Originally posted April 3, 2007. Edited and added the picture March 21, 2016

6 comments:

  1. Interesting. I don't think I've ever had pink pickled eggs. Enjoy yours this Easter Sunday!

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  2. How cool is this?!!! What a great alternative to "dying" Easter eggs.

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    Replies
    1. Cynthia, it's a fun activity with an extra flavor!

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  3. I didn't know about pickled eggs. What a great way to present a uniquely beautiful and tasty Easter egg dish. Thanks for sharing.

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    Replies
    1. My pleasure, Diana! Glad I could enlighten you. Not sure why, but I'm always surprised when people haven't heard about pink pickled eggs since I grew up with them!

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