Pickled Eggs

There was a time a year in my parent’s house, typically around the holiday season, where there was this level of excitement. The excitement was around making a family favorite dish that I never really understood. Purple eggs as I knew them. Hard boiled eggs that were marinated in beet juice, stored in the refrigerator for several days, then attacked by the adults. Granted, I tried them as a kid and never found the excitement, but it was entertaining watching the adults. It was almost like watching a kid in a candy store. This year, I brought the tradition to my family. Hard boiled eggs marinated and pickled in beet juice for a few days, yields the purple eggs.

Recipe for Pickled Eggs in Beet Juice


  • 6 whole hard boiled eggs, shells removed after cooking
  • 2 cans of beets, juice reserved
  • 1/4 cup of cider vinegar
  • 1/2 cup of granulated sugar

Begin by adding the reserved beet juice to a medium pot. Add in the sugar and vinegar, and bring to a rolling boil. Reduce the heat, and simmer for about 15 minutes. Remove from the burner, and let the solution cool.

Place the cooked and cooled eggs in a large container that you can seal. Pour over the cooled solution. Cover and place in the refrigerator for about 3 days. Feel free to give it a good stir every day. On the third, or fourth day, remove the eggs with a slotted spoon. I cut mine in half for a better presentation, but if you cannot resist the sweet, pickled eggs, then get right to them and take a nice bite.  I am curious, what were some of your parents traditions while growing up around the holidays?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Pickled Eggs”

  1. i have a recipe for these that have been bookmarked for so long, i love that i found them again here. a tradition we always had was fresh eggnog and nutmeg.

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