Thursday, March 22, 2012

Vibrant Pickled Easter Eggs

This is a re-post from April 2009.  I wanted to remind you all of these beautiful and delicious eggs. 

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, peeled 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 peeled 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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9 comments:

  1. The eggs are BEE-YEW-TIFUL! What fun!

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  2. Those are the finished eggs? they are sooooo vibrant,I love them.

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  3. Hi, am just curious if these pickled eggs taste like those you buy in the red vinegar at the grocery store? Or if these have more of a sweet taste? Thanks

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    Replies
    1. Hmm. I've never tried the ones from the store so I can't compare them. These are slightly sweet, but also tart/pickle-y. Sorry I can give you a more definitive answer. They're yummy. That I can say:-).

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  4. These look so yummy! Growing up a friend's mom used to pickle eggs and I always loved them, even if my family didn't appreciate the unique taste. May I have permission to pin this recipe to my Pinterest board?

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    1. Of course. No need to ask permission with Pinterest since my link goes along with the photograph, but thanks for asking all the same:-).

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  5. Beautiful!!!! I've never had a pickled egg....or knew that you could pickle an egg.
    I Love getting these ideas.....Love Pinterest

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  6. My Grandmother made them as well. But she used Pickled Red beets to pickle them. She peeled them first and put the Hard Boiled eggs in a large Ziploc bag with the contents of a can of Pickled red Beets. I don't like Pickled red beets but I LOOOOOVE Grandma's Pickled Red Beet Deviled Eggs. She would let them sit in the refrigerator for 3 days taking them out each day to move them around to make sure they got equal exposure and then Devil them with Miracle whip, Yellow mustard, Sea Salt and black pepper and Paprika, garnished with some more Paprika. We still have them on every holiday. Or when we cant wait any longer!
    Hope you enjoy them as much as we do!

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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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