Saturday, June 5, 2010

Pickled Purple Eggs

To the uninitiated, they look like alien spores out of a cult 70s sci-fi film. Touch them and a creature conjured from the imagination of H.R. Giger will burst forth and implant in your viscera. Run! No, wait, they are only Pickled Purple Eggs! Harmless little eggs which are a fixture of Pennsylvania salad bars and farm markets, or anywhere there is a population of Amish or Mennonite cooks. Pickled eggs were first made as a way to preserve eggs using leftover pickle juices. The Pennsylvania Dutch brought this technique, and it continues today with the area's Amish, who still live as their ancestors did without electricity.  This recipe is in homage to my own Pennsylvania Dutch ancestor - Elizabeth Barth who was born in May, 1770 and lived in Lancaster PA.

Pickled Purple Eggs
1 dozen eggs
1 14.5-ounce can of sliced or small beets
1 cup cider vinegar
1 cup water
1/3 cup brown sugar
1 stick cinnamon
4 whole cloves
4 whole allspice berries

Hard boil eggs and cool immediately in ice water.  Using eggs which are a few weeks old makes them easier to peel. Set aside and allow to cool.

Combine beets, vinegar, water, sugar and spices and simmer for 10 minutes. Cool.  Peel eggs and add to cooled liquid. You can keep the beets with the eggs to pickle, or use separately. Refrigerate for two days to a week before eating. The eggs can keep in the refrigerator for up to two months.

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1 comment:

  1. Hello Karen!

    I hope you’re well - I work for Gravity Road, an agency based in London, UK and we are currently curating various blog posts from around the blogosphere to feature in online articles for a new food website.

    We found this image (pickled purple eggs) and loved it!

    We have used this image as a blog post within a short snappy article, your image has of course been credited to you and we have also linked back to your site.

    If you would rather we didn’t use your image, please do let us know.

    Or, if you would like to send us a higher res image then please do!

    If you have any further questions, please get in touch by email.

    Many thanks,