Monday, March 29, 2010

Reminder: Pickled Easter Eggs

I'm re-publishing a post from last year at this time to remind you all of my Grandma's recipe for Pickled Easter Eggs and to show you (again) how gorgeous they are.  This is the one (and only) time I use food coloring all year.  It's a special day, you know?  This year we are hosting Easter at our house again and I will be making these eggs (they are already hard-boiled, waiting to be peeled).  I will be increasing the amount of vinegar this year because I want to knock the booties off the Easter bunny (and, well, I like a little more kick).

For a discussion on the best way to hard boil eggs so they peel nicely, read the original post and comments here.

Some of my most vivid childhood memories of Easter are not my Easter basket, chocolate bunnies and marshmallow chicks. They are of the vibrant colored eggs in the center of my Grandma's table at Easter dinner.

I loved eggs even then- deviled, pickled red beet, hard-boiled, scrambled, you name it. Unfortunately, I had a mild egg allergy when I was a child. If I ate one, my inner elbows and the backs of my knees would break out into a spotty red rash. It was lovely. Thankfully, I have completely grown out of this.

For me to risk rash, the egg I was about to eat had to be special. And these Easter eggs were. Grandma displayed them in a large glass vase-like bowl that, now that I think about it was probably some kind of liquor decanter (although, to my knowledge, neither my Grandma or Grandpa drank liquor). Anyway, they were so pretty and it was so hard for me to wait for them to be passed around the table. They were tart, tangy and perfect.

This year, we are staying home for Easter. My sister and her family are joining us, as are some neighbors. Guess what is going to be in the center of my table?

Grandma's Pickled Easter Eggs
(make several days in advance)

10 hard-boiled eggs, shelled and rinsed
2 cups white vinegar
1 cup water
1 cup sugar
1 tsp. salt
food coloring (at least three colors)

Combine the vinegar, water, sugar and salt in a saucepan. Heat and stir until the sugar has dissolved. Divide vinegar mixture between at least three jars with lids, reserving a cup. Add food coloring (6 or 7 drops per color) to jars. Add shelled hard-boiled eggs- several to each jar. Fill jars with reserved vinegar mixture. Cover and refrigerate for several days before serving. Grandma says they will keep for several months. Mine are not going to last several days.

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  1. Hi! I'm a little late on answering your questions, but here it goes:

    1. I am a stay at home mommy of 3 kids.
    2. I would love to finish my degree in Health Promotion and Education and then work on some other degrees in photography, interior design, and learn to play the guitar. I love learning! I am going to start my own Professional Organizing business after I finish my degree (HP&E). Ambitious, I know.
    3. I live in the suburbs. We have a lot of farms around us though so I consider it the 'kind-of-country'. It's beautiful.
    4. My favorite veggie is probably a toss-up between asparagus and artichokes. I really love all veggies except egg plant... just can't get into that one.
    5. I am an optimist. My dad left our family when I was 2 years old so I was raised by an INCREDIBLY strong, capable, positive, amazingly organized and wonderful mother. I am the youngest and the only girl so I learned a great deal about finding the positive in all situations (even when it seems hopeless) from my mother. What an incredible gift that has been.
    6. I HATE when people are fake to my face. You know how you can see right through their smile? I love candid people, and I like to hear and speak the truth. I'm all for putting on a smile during a stressful situation, but I'm not fake. Oh, and I really, really hate crumbs on the floor or in my bed... aahhh.
    7. I would invest most of it so that I could make it work for me. I would beef up my savings account, set my kids college funds up, and then buy some new couches and hire a painter to paint the inside of my house... it's only 5 years old, but I like changing things up a bit.
    8. Chocolate with peanut butter, vanilla with strawberries.
    9. Sunshine most of the time, but here in the desert, the shade is life-saving when it's 100+ degrees outside!
    10. I have had to learn to be savvy with my money (my husband and I did a 13 week course by Dave Ramsey called Financial Peace University). I save a portion, and then allow myself to spend the rest.
    11. Not a bit! I love the blogging world just for this reason. How else would we have met?

  2. Oh My... those look like PLASTIC EGGS!

  3. Oh, yummy eggs. What a nice memory! Question: have you ever used other non-commercial food colorings... beet, carrot, calendula, kale? I'd like to try this but not if it's going to ruin things.

  4. Michelle,
    One year I used onion skins and it worked beautifully. It doesn't provide vivid colors, but it's lovely, especially if you lay a small leaf against the egg shell (the eggs are hard-boiled) and then wrap the egg very tightly in panty hose (tying it off with string). Boil some onion skins in water and let the eggs soak in the warm water until they are as dark as you'd like. Where the leaf was, it remains white, or at least lighter in color.

    I've never tried the others you've mentioned, but if you keep the shells on, it certainly shouldn't harm the eggs.

    You've got me thinking I need to try some of these next year, Michelle!:-)

    If others have tried any of these, please leave a comment and tell us about it.


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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