Unknownchef86s Purple Pickled Eggs Food

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

UNKNOWNCHEF86'S PURPLE PICKLED EGGS

Steps:

• Heat brine ingredients to boiling. Pour over beets and let stand six hours.
• Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

PURPLE PICKLED EGGS

Steps:

• 1. Hard-boil eggs and peel. Place eggs in a deep container that seals such as a gallon jar (I use a gallon glass jar with a wide mouth opening and lid).
• 2. Carefully open cans of beets and pour beet juice in a separate bowl.
• 3. Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
• 4. Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
• 5. To the beet juice, add equal parts of white sugar and white vinegar (ie. 2 c beet juice, 2 c sugar, 2 c white vinegar; do not use apple cider vinegar, it changes the flavor completely).
• 6. Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
• 7. Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
• 8. Do not stir until the mixture is totally cooled down. This allows the weight of beets to hold eggs down and keeps them immersed in the hot beet juice mixture.
• 9. I let my eggs sit overnight before I stir them. You do not need to refrigerate these eggs because the vinegar pickles them. They will keep for 2 weeks.
• 10. I make my purple pickled eggs 3 days before I will need them to ensure a good pickling and a deep purple color. The longer they pickle, the better they are!
• 11. EXTRA TIP: These eggs make a great sandwich with some mayonnaise, salt, and pepper.
• 12. REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.