Today, we started our pink pickled eggs for our Easter basket. They are now in jars, where they need to pickle for 2-3 days.
We made more of them, this year; most likely we’ll only use 8 for the basket itself, but extra is always good!
My older daughter was a sweetheart and boiled a whole bunch of eggs for us while her sister and I went shopping for basket ingredients.
Here are the ingredients for making pickled eggs that are an incredible pink colour!
These are quantities to pickle a dozen eggs, though we probably could have done closer to two dozen in our jars.
For the beet liquid, I used the liquid from both a jar of pickled beets, and a can of beets. The pickled beets are, of course, in pickling liquid and add their own flavour. The canned beets are in water, so that just adds colour. You could use just one or the other, to your own preference.
For the 12 eggs, I used 2 quart size jars. They probably could have held about 10 eggs each; maybe 12, if I wasn’t concerned about them getting squished. Only the most perfect ones will go into the basket. 🙂
Pink Pickled Eggs
for 12 hard boiled eggs
1 cup cider vinegar
1 can beets
1 jar pickled beets
2/3 cups granulated sugar
1 tsp salt
8 whole cloves
1 onion, chopped (optional)
Also: 2, quart size, canning jars with lids.
- Peel the hard boiled eggs. (It’s handy to boil extra, in case some get damaged while being peeled.)
- Drain the beet liquid through a sieve into a measuring cup. There should be about 2 cups liquid in total. If you wish, you can chop up some of the beets and include them as well.
- Divide the eggs into jars. Add 4 whole cloves into each jar.
- Mix the remaining ingredients together until salt and sugar is dissolved.
- Pour the pickling liquid over the eggs. Seal tightly.
- Place in the refrigerator for at least 2-3 days. As the eggs tend to float, gently invert the jars once or twice each day.
- After the eggs have pickled for several days, remove the eggs from the pickling liquid. Discard the pickling liquid.
When ours are done in a few days, I will post new photos! 🙂