Purple Pickled Eggs with Malabar Berries

A simple pickled chicken egg recipe with a colourful Malabar spinach berry twist

This simple recipe adds a colourful twist to basic pickled chicken eggs by using the berries from Malabar spinach (climbing spinach) as a natural purple colouring. I briefly mentioned this method in a YouTube video I made (see attached) showing how to grow Malabar and some uses for this amazing vegetable.

Purple Pickled Eggs with Malabar Berries

A simple pickled chicken egg recipe with a colourful Malabar spinach berry twist
Prep Time 5 mins
Cook Time 10 mins
Course Appetizer, Snack
Servings 1 Mason Jar
Calories 664 kcal

Equipment

  • saucepan
  • mason jar

Ingredients
  

  • 9 eggs
  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1/2 tsp peppercorns
  • 10 malabar berries, purple

Instructions
 

  • Boil eggs for about 5 minutes stirring at times to ensure the yolks cook as central as possible. Then let them sit and cool.
  • Place vinegar, water, salt, peppercorns, and berries in a saucepan and bring to a simmer whilst stirring to dissolve the salt. Squash the berries before or during the simmering to release the purple colouring. Once it starts to boil turn off the heat and leave steep.
  • Peel the boiled eggs carefully and stack them into the Mason jar leaving about an inch from the top. If you can't fit all the eggs don't worry just set them aside in a cup and use any left over pickling solution for them later.
  • Strain the pickling solution to remove the berries and peppercorns (you can keep them if you like but it's cleaner this way) and pour the pickling mix in the jar to fully cover the eggs.
  • Screw the lid on the jar and when cool enough place the jar in the fridge and leave it for at least a week preferably two to cure before eating.

Notes

The more berries you use the darker the purple colouring will become and the eggs should last several months in the fridge.
These are great for snacks and kids lunches!
This is a very basic recipe so of course, you can add other herbs and spices to the pickling mix and I encourage you to experiment with ingredients like chillies, garlic, dill, bay leaf, etc.
If you want the solids of the pickling mix to go into the jar (rather than straining) then you may want to scoop out some of the ingredients and place them into the base of the jar first before adding the eggs and pouring the pickling mix over for a better distribution.
If you do have extra eggs and pickling liquid left over (but not enough for another jar), place them in a small container or cup and leave them to cure overnight – they can be eaten this soon and they’ll still be quite nice!

Nutrition

Calories: 664kcalCarbohydrates: 4gProtein: 50gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 1473mgSodium: 7561mgPotassium: 587mgFiber: 1gSugar: 2gVitamin A: 2150IUCalcium: 274mgIron: 7mg
Keyword eggs, pickled eggs
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