Naturally Dyed Pickled Easter Eggs Recipe

Naturally Dyed Pickled Easter Eggs Recipe

  • 6 hard-boiled eggs, peeled
  • 1 cup distilled white vinegar
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/2 small beet, peeled, quartered
  • 1 shallot, sliced
  • 1 bay leaf
  • 1 (1/2-inch) piece ginger, thinly sliced
  • 2 teaspoons black peppercorns
  • 1/4 teaspoon turmeric powder
  • 1 cup chopped purple cabbage
  • 1 teaspoon caraway seeds
  • 2 teaspoons baking soda, divided
  • 1 medium carrot, peeled, sliced
  • 2 garlic cloves
  • 1 sliver peeled beet
  • Small pinch of saffron
  1. Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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