Purple Pickled Eggs

By Bernard Mooney

These have been a popular snack or treat among Irish families for many years, especially around Easter and other holidays.

Ingredients:

12 eggs – hard boiled and peeled

Two 14.5 ounce cans of canned beets

Apple cider vinegar

One empty large jar

Directions:

Hard boil and peel the eggs.  Eggs peel easiest and most evenly when their temperature is reduced very quickly after boiling.  Drain both cans of beets of their juice and measure it.  It will be about two cups.  Pour the beet juice in the large empty jar.  Measure out an equal amount of vinegar and pour it into the jar also.  Stir the mixture and add about 6 slices of beet for coloration.

Place the jar of eggs in the refrigerator for about 5 days.  After this time the purple color should have saturated the white of the egg, but not the yoke. This is the sign that they are done and ready to serve.

Special Note:  These eggs can be sliced and put on top of salads for color.  Deviled eggs can also be made from them, or just slice and serve.