Naturally Dyed Pickled Easter Eggs

Ingredients

• •6 whole hard-boiled eggs, peeled
• •1 cup distilled white vinegar
• •2 teaspoons kosher salt
• •2 teaspoons sugar
• •½ whole small beet, peeled, quartered
• •1 whole shallot, sliced
• •1 whole bay leaf
• •1 piece (1/2-inch) piece ginger, thinly sliced
• •2 teaspoons black peppercorns
• •¼ teaspoon turmeric powder
• •1 cup chopped purple cabbage
• •1 teaspoon caraway seeds
• •2 teaspoons baking soda, divided
• •1 whole medium carrot, peeled, sliced
• •2 cloves garlic cloves
• •1 sliver sliver peeled beet
• •⅛ teaspoon Small pinch of saffron

Cooking Instructions

1. 1.

   Place 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.

   5 min

2. 2.

   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.

   180 min

3. 3.

   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.

   180 min

4. 4.

   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.

   180 min

5. 5.

   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.

   180 min

6. 6.

   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.