Pickled Eggs (naturally)
Yields
6 eggs
Ingredients
6 hard boiled eggs, peeled
2 cup white vinegar
2 cup water
4 teaspoons sea salt
4 teaspoons sugar or 3 1/2 teaspoons honey
Pink eggs
1/2 beet peeled, quartered
1 shallot sliced
1 bay leave
Yellow eggs
1/2 inch fresh ginger
2 teaspoons peppercorns
1/2 teaspoon turmeric
Orange eggs
1 carrot peeled and sliced
2 cloves garlic
1 sliver beet
pinch saffron
Purple
1cup chopped cabbage
1 teaspoon caraway seeds
2 teaspoon baking soda, divided
Directions
Place eggs in a medium glass heatproof jar.
Cook vinegar, salt, sugar, and 2 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
To make pink pickled eggs:
Add beet, shallot, and bay leaf and bring to a boil.
Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
To make yellow pickled eggs:
Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
To make purple pickled eggs:Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
To make orange pickled eggs:Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
*Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.