The Weekly photo challenge is Purple.
The happens to go with what I did this week. I made pickled beet eggs. I love these eggs. It takes about 4 days to let them turn purple from the beets. My husband had this recipe from him mother. She always made pickled beets. Then when the beets were gone, they would put boiled eggs in the juice. We love them when we make beets. I went and bought a bundle of beets, 4 of them, and decided to make a single batch, just for the eggs.
This is right after I made the beet syrup with the beets. This is the eggs after 4 days. They turn a deep purple.
We love them.
Buy beets, I used 4 of them (they come 3 or 4 to a bundle in the store. I got one bundle of 4 small beets). Boil the beets, covered with water, for 90 minutes, or until fork tender. Put a tablespoon of vinegar in the water to make the beets darker.
For the syrup,
1 1/2 cup vinegar. (Use good vinegar like Heinz.)
1 cup water
1 1/4 cup sugar.
1 tsp allspice
1 cinnamon stick
1/2 tsp salt
12 cloves.
Combine vinegar, water, sugar, spices and salt, in a pan, (I used a 3 qt pan.) big enough to put the cooked beets in when they are done. Bring to a boil and simmer 15 minutes.
When the beets are done, pour out the water and rinse off and peel and cut up the beets. (Oh yeah, leave one inch when you cut off the leaves and don’t cut off the root piece when you first boil it. cut them off when the beet is all cooked.)
I take the cinnamon stick out of the syrup before I put the beets in.
Take your beets, all cut up, (I slice them into pieces.) Put them into the syrup that you have ready, and simmer them for 5 minutes. Put your boiled eggs into a jar and pour the beets and liquid over the eggs. Make sure you move them around each day so they all get coated. I used 14 eggs in my jar. (Be careful peeling the eggs, so you don’t damage them before you put them in the jar.) Eat them after 3 or 4 days in the beets. Keep them in the refrigerator. Enjoy your purple eggs.
How cool.
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It is a lot of work making canned beets, and I used to only make them when we did beets, but this time I just did the beets for the eggs. I love the eggs.
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That looks great and I will try this 🙂
Thanks for sharing
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I am sure you will like them. They taste great.
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Wow! Love how you do that
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Interesting…..never heard of these. Thanks for sharing your recipe! 🙂
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They taste really good. My husband has 2 a day, so they dissapear fast. I got news for him though, I might wait till next month to make more.
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wow, how lovely! very creative. was it yummy?
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They taste like cinnamon and cloves and beets. They are yummy.
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The eggs are beautiful! And thanks for the recipe – a perfect Purple entry!
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Connie, my husband would love these eggs. Thanks for sharing the recipe. And the purple is sublime!
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I have searched the internet, but nobody make their beet eggs like these. These taste wonderful. They don’t use the cinnomon and allspice.
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My mother used to love pickled eggs. Thanks for the walk down memory lane!
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Wow, this is such a lovely idea, Connie. and those eggs look really pretty. I’m sure the spices make all the difference to the taste, too.
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Just like my recipe! Love them too!
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My favourite colour! Now i can have purple eggs too. Thanks for sharing the recipe
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The longer they sit in the juice, the more they taste like the juice.
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I am going to have to try this!
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