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
- mason jar
- 9 eggs
- 2 cups white vinegar
- 1 cup water
- 1 tbsp salt
- 1/2 tsp peppercorns
- 10 malabar berries, purple
- 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.