Magenta Pink Pickled Eggs

The Pink Pickled Eggs look stunning as they sit in the jar, but one simple slice down the middle with a sharp knife turn these Pink Pickled Eggs into a showstopper, as the vibrant pink practically glows against the stark egg white. Red cabbage gives the eggs a natural dye job that is eye-catching and unique.

Red cabbage gives these Pink Pickled Eggs a natural vibrant hue

With Easter right around the corner, it’s time for some egg-action! These magenta Pink Pickled Eggs are here brighten up your Easter table. The Pink Pickled Eggs look stunning as they sit in the jar, but one simple slice down the middle with a sharp knife turn these Pink Pickled Eggs into a showstopper, as the vibrant pink practically glows against the stark egg white.

Red cabbage gives the eggs a natural dye job that is eye-catching and unique. These “look at me!” magenta eggs don’t belong in an egg hunt in the garden, but if you are after a surprise, you could always hide them beneath a slice of toast on your breakfast plate.

Gently slice the Pink Pickled Eggs in half and they become an instant showstopper

If you so desire, there are a couple ways you can experiment with this recipe for Pink Pickled Eggs. I use mustard seeds, cardamon pods, allspice berries and cloves in my pickling liquid, but feel free to tweak the amount and types of spices to your preference. I also find that I don’t need sugar in the pickling liquid, but you can add some if you want a tinge of sweetness to these pickled eggs.

Twenty-four hours brining time is just perfect for my preference –  I find that it gives these Pink Pickled Eggs the perfect degree of tartness to pair them with toast for breakfast. But you can leave the eggs in the pickling liquid for a longer or shorter period of time. As the eggs sit in the pickling liquid, the pink slowly seeps into the egg whites, until at some point (I never made it that far), my guess is the entire egg white turns pink.

Two dishes in one — Pink Pickled Eggs and pickled red cabbage

You’re getting a bargain with this recipe since it’s actually two separate dishes in one recipe. While the Pink Pickled Eggs might get all the attention, the pickled red cabbage that sits quietly behind is no stranger to the table. It pairs incredibly well a whole host of foods, making it a welcomed accompaniment to the rest of your Easter meal.

As I can imagine the egg hunt will leave you famished for a bigger brunch, so may I suggest you then top the remaining pickled red cabbage from this recipe on some Pulled Pork on Cornbread Waffles? Have these Pink Pickled Eggs straight from the jar, or use them for deviled eggs, egg salad, potato salad, on top of a hot dog… Any way you enjoy them, I hope these Pink Pickled Eggs are part of your egg-cellent breakfast!

Pink Pickled Eggs

5 from 4 votes

Print Recipe

Serves: 6 eggs

Prep: 1 min

Cook: 18 mins

Total: 19 mins

The Pink Pickled Eggs look stunning as they sit in the jar, but one simple slice down the middle with a sharp knife turn these Pink Pickled Eggs into a showstopper, as the vibrant pink practically glows against the stark egg white. Red cabbage gives the eggs a natural dye job that is eye-catching and unique.

Ingredients

• 6 large eggs
• 1 tablespoon mustard seeds
• 1 teaspoon allspice berries
• 2 whole cloves
• 4 whole cardamon pods
• 1 1/4 cup red wine vinegar (300 milliliters)
• 1 cup water (240 milliliters)
• 2 bay leaves
• 1/3 head red cabbage (300 grams) - finely shredded (about 4 cups total)

Instructions

• Put the eggs into a saucepan of water, and bring to a boil. Reduce the heat and simmer for 8 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and set aside.
• In a medium saucepan on medium heat, quickly toast the mustard seeds, allspice berries, cloves and cardamon pods for about 2 minutes, until the spices begin to release their fragrance. Add in the red wine vinegar, water and bay leaves and bring to a boil. As soon as the liquid boils, add in the red cabbage and turn off the heat. Allow to rest for 10 minutes, stirring occasionally, so the red cabbage is covered by the liquid as it softens. 
• In a 1-liter jar, layer in the red cabbage and the eggs, reserving a bit of red cabbage for the very top. Pour in the pickling liquid so that it covers all of the eggs. If you have room on the top, pack in the reserved red cabbage. Discard any excess liquid, but transfer any spices that may be at the bottom of the saucepan into the jar. Cover, gently swirl the jar, and set it in the refrigerator for at least 24 hours, but up to 3 days. 
• When you are ready to serve, carefully remove the eggs and slice each in half. Serve the pickled red cabbage alongside the eggs. 

Notes

Adapted from Jamie Oliver's Everyday Superfood.

This recipe makes six Pink Pickled Eggs, but you can easily double, triple or even quadruple the recipe.

Course: Eggs

Author: The Worktop

Cal : 109kcal