Naturally Dyed Pickled Easter Eggs

Ingredients for Naturally Dyed Pickled Easter Eggs

• 6 hard-boiled eggs, peeled

• 240ml 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 teaspoons turmeric powder

• 1 cup chopped purple cabbage

• 1 teaspoon caraway seeds

• 2 teaspoons bicarbonate of soda, divided

• 1 medium carrot, peeled, sliced

• 2 garlic cloves

• 1 sliver peeled beet

• Small pinch of saffron

Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 240ml 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 teaspoon bicarbonate of soda and stir until foaming subsides, then stir in remaining 1 teaspoon bicarbonate of 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 colour has been reached, transfer to an airtight container, and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.