Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!newsswitch.lcs.mit.edu!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Anna Pope Newsgroups: rec.food.recipes Subject: Purple Pickled Eggs Followup-To: rec.food.cooking Date: 14 Apr 1999 06:41:07 -0600 Organization: EnterAct, L.L.C. Lines: 62 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199904131748.MAA09265@adam.enteract.com> Reply-To: Anna Pope NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32232 > >From: "Joanne" > >Anyone have a pickled eggs recipe that does not call for sugar? My hubby > >says that he remember they were red (beet juice probably) and they were > >definitely not sweet when he was young. Thanks for the help! This is my Grandma Piatkowski's purple egg recipe - they do have a little sugar in them, which you could probably leave out. However - they do not taste sweet if you follow the recipe, I can vouch for that! This is a traditional Polish Easter treat. Enjoy! Purple Eggs (Pickled Eggs & Beets) 12-18 large eggs 2 cans (about 14oz each) small whole beets 1 cups. cider vinegar 2 Tbsp sugar 2 tsp salt 2 Tbsp horseradish 12 or so cloves Hard-cook the eggs: Place in a pan large enough so that they don't overlap, and fill pan with water to 1" over eggs. Over med-high heat bring just to a rolling boil. Turn off the heat, cover the pan and let sit for 12 minutes. Rinse briefly with cold water. Shell eggs while still hot under running cold water. Drain the beets, reserving the juice, and place beets into a large Tupperware container. As the eggs are shelled, add them in and mix beets and eggs together gently. Add enough water to the beet juice to make 2 cups. Bring just to a boil and add the cider, sugar, salt and cloves. Return just to the boil. (DO NOT OVERBOIL! You'll lose the beautiful color!) Pour over eggs and beets. Refrigerate, shaking gently twice a day or so to rotate the eggs. In three days the whites should be completely dyed. The eggs are best served cut into quarters to show off the colors. After about a week the yolk will be purple also - not as pretty but still delicious. They keep for quite a while, if you don't devour them fast - it's never been an issue in my house! Note: She used Mason jars, but I've found that Tupperware works perfectly well and miraculously doesn't stain. I can't vouch for similar products, but they may be just as good. Further note: I hate beets in all their incarnations, but I love these eggs. If you feel the same way, *make the pickled beets anyway* and give/throw them away after the eggs are gone. The eggs turn out much, much better that way. Anna Piatkowski Pope -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.