Naturally Dyed Pickled Easter Eggs
Naturally Dyed Pickled Easter Eggs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place eggs in a medium glass heatproof jar.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.