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Various coloured, pickled eggs are sitting on a white plate, some in egg cups. They are yellow, pink, and purple. A few mini chocolate easter eggs have been scattered on the table behind the dish.

Homemade Pickled Eggs

These Homemade Pickled Eggs are naturally dyed with spices and vegetables. They're delicious and add a pop of colour to your Easter table.
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Course: Snack
Cuisine: German
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 people
Calories: 91kcal
Author: Gabby Campbell

Ingredients

  • 12 eggs
  • 3 cups apple cider vinegar
  • 3 cups water
  • 2 Tbsp salt
  • 2 Tbsp sugar

For the yellow eggs

  • ¼ tsp turmeric
  • 1 tsp peppercorns

For the pink eggs

  • ½ medium beetroot, chopped
  • 2 shallots/spring onions, chopped
  • 1 bay leaf (2 if they're very small)

For the purple eggs

  • 1 cup red cabbage, chopped
  • 1 tsp caraway seeds
  • 1 tsp baking soda

Instructions

  • Cook eggs to a hard boil consistency then peel. I did mine in the instant pot for 9 minutes. Stovetop is also fine.
  • Take 3 roughly 1-litre/2-pint jars and put 4 eggs in each then set aside.

For the yellow eggs

  • In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
  • Add in the turmeric and peppercorns and mix well to combine.
  • Remove from the heat and allow to cool for 5 - 10 mins, then pour over the eggs in one of the jars. Give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.

For the pink eggs

  • In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
  • Add in the chopped beetroot, shallots, and bay leaf. Bring back to the boil then remove from the heat.
  • Allow to cool for 5 - 10 mins, then pour over the eggs in the second jar. Give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.

For the purple eggs

  • In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
  • Add in the chopped red cabbage and caraway seeds. Bring back to the boil then remove from the heat.
  • Allow to cool for 5 - 10 mins, then pour over the eggs in the third jar. Add in ½ a teaspoon of baking soda, let the fizz settle, then add in the other ½. Once the fizz has completely settled, give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.

Video

Notes

Store pickled eggs in their pickling liquid in an airtight container - such as a jar, in the fridge. These are best enjoyed within a week of being made for optimal flavour and texture. Always ensure the eggs remain covered by the liquid, use clean utensils for removal from the jar, and avoid reusing the brine to make a new batch.

Nutrition

Serving: 12people | Calories: 91kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1330mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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