close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Purple Eggs

Giving and eating purple eggs for Easter is a Polish tradition, and anyone can enjoy this easy Easter recipe. I use Rubbermaid containers, Grandma used glass jars. I think she might have had the better idea, as glass won't stain. These are delicious any time of year, so make purple eggs whenever the mood strikes you!

Ingredients

  • 18 eggs, hard boiled and peeled
  • 2 cans small whole beets
  • 1 cup vinegar (I use cider vinegar)
  • 1 tablespoon (level) salt
  • 1 tablespoon (heaping) uncreamed horseradish
  • 1 teaspoon sugar
  • a few cloves

Instructions

  1. Drain the beets into a measuring cup and add water to make 2 cups fluid.
     
  2. Transfer to a saucepan and bring to a boil and add vinegar, salt, horseradish, sugar and cloves; bring to a boil again.
     
  3. Meanwhile, arrange the eggs and beets, mixed together, in a container.  Pack them snugly in a container that holds 7-8 cups, while the eggs are still hot.
     
  4. When the juice comes to a boil, pour it over the eggs and beets.
     
  5. Cover, and place in the refrigerator.
     
  6. Gently shake the container a few times a day to rotate the eggs.  This is so the spots pressing against the sides of the container get some contact with the juice.  The whites should be completely purpled in 3-4 days, and the eggs are good for a couple of weeks, at least. I don't know for sure, they never last long here.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Recipe of the Day

Southern Fried Cabbagevideocam

This Southern Fried Bacon and Cabbage is the perfect cabbage recipe for a quick and easy dinner. If you have had a long day and you… Continue reading: "Southern Fried Cabbagevideocam"



Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It