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!
- 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
- Drain the beets into a measuring cup and add water to make 2 cups fluid.
- Transfer to a saucepan and bring to a boil and add vinegar, salt, horseradish, sugar and cloves; bring to a boil again.
- 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.
- When the juice comes to a boil, pour it over the eggs and beets.
- Cover, and place in the refrigerator.
- 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.
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