Recipe: Purple Pickled Eggs

March 28, 2012 · 27 comments

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With Easter just around the corner, this has been on my mind — eggs pickled in beet kvass. I love beets and beet kvass and I thought the combination of beets and hard boiled eggs would work well. The traditional way to pickle eggs is in a brine made of salt and vinegar.

In Chinese culture, the century egg or pidan , is also known as preserved egg, hundred-year egg, thousand-year egg, and millennium egg. This involves preserving the raw eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. The yolk turns green and the white turns brown. I’m not sure I could handle that, and I’m too impatient to wait around a hundred years for it to be ready, so it’s pretty, purple, pickled, hardboiled eggs for me.

Pickled eggs were popular in the middle ages and into the early 1800’s. It was a very common pub food that went well with a glass of ale or bitters. Even in this country, pickled eggs were quite the rage in pubs and bars until the 1970’s. However, there are still some companies that make them, along with other pickled foods like pickled meats, sauerkraut and… pickles!

I prefer to pickle foods with something that actually adds value to it — lacto fermentation. This will add to the flavor and, of course by using the lacto fermentation method, you are adding beneficial bacteria to the food. This is good for the gut and a good way to preserve the food.

Purple Pickled eggs

Purple Pickled Eggs

Ingredients

Instructions

  1. Place the onion and allspice berries in the bottom of a wide mouth one quart mason jar
  2. Place the peeled eggs in the jar
  3. Pour the beet kvass to cover the eggs and fill the jar leaving 1 inch from the top
  4. Secure the jar with a lid
  5. Place in the refrigerator for 3 – 4 days
  6. Keep refrigerated and eat within a week

Related articles about lacto fermentation:

 This post is shared at: Creative Juice Thursday, Thriving on Thursday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Foodie Friday, Freaky Friday, Fresh Bites Friday, Friday Food, Seasonal Celebration, Sunday School, Sugar-Free Sunday, Barnyard Hop, Monday Mania, Real Food 101, Meatless Monday, Tempt my Tummy Tuesday, Slightly Indulgent Tuesday. Hearth 7 Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime , Tasty Tuesday, What’s Cooking Wednesday, Gluten-Free Wednesday, Allergy Free Wednesday, Healthy 2Day, Real Food Wednesday, Whole Food Wednesday, These Chicks Cooked, Cast Party Wednesday

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{ 22 comments… read them below or add one }

1 Hanna March 29, 2012 at 4:40 am

That is awsome! my girls will love this!

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2 Margo March 29, 2012 at 9:30 am

Are these eggs peeled before they soak? I have made these before with the shells on and the whites never get that pink.

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3 Jill March 29, 2012 at 9:58 am

Hi Margo,
Yes, these are peeled first — I will add that to the recipe!

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4 Marilee March 29, 2012 at 10:15 am

The color you achieved on those eggs is gorgeous! I think I might try this!

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5 Elise March 29, 2012 at 10:53 am

The amish folks where I grew up used to pickle eggs in pickled beet juice. Not as healthy as your version, but still very pretty and tasty. :)

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6 Solveig March 29, 2012 at 1:51 pm

Where I grew up in Eastern PA, we called these “red beet eggs”. Used to make them all the time and they are nothing new to me. :-)

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7 Jen March 30, 2012 at 7:25 am

My hubby’s culture makes a version of these. I never really learned how to make them though. Thanks for sharing, Jill.!

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8 Miz Helen March 30, 2012 at 10:14 am

Hi Jill,
These eggs are beautiful and look delicious. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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9 Crystal March 30, 2012 at 5:32 pm

This is so cool! I’d love for you to link this up in Mommy Solutions! So fun! http://www.crystalandcomp.com/2012/03/the-mommy-club-share-your-resources-and-solutions-37/

Crystal

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10 Michelle March 30, 2012 at 7:36 pm

I love pickled eggs! Yours look so pretty! :)

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11 Jan April 1, 2012 at 11:33 pm

What a gorgeous color! Seeing these brings back some happy memories… when I was little, I would hang out after school at my great-uncles old-timey country store and he had a giant jar of pickled eggs on the counter. Yours are far prettier though. :)

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12 Alea Milham April 3, 2012 at 7:08 pm

Your purple pickled eggs are lovely!

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13 Susan with Permanent Posies April 3, 2012 at 10:23 pm

I LOVE pickled eggs so much! Beet Kvass? You rock!

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14 Danielle April 4, 2012 at 11:42 am

Can I omit allspice berries? I don’t have them on hand. What size jar do you use?

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15 Danielle April 4, 2012 at 11:49 am

Are you covering the eggs with the kvass and then filling the test with filtered water? I was thinking of a 2 quart but the kvass would definitely no be that close to the top.

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16 Jill April 4, 2012 at 12:49 pm

Hi Danielle,
I used 6 eggs, one quart mason jar. You can use any spices you like — the eggs will pick up the flavor.

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17 Rebecca @ Natural Mothers Network April 6, 2012 at 1:01 pm

These are such fun! Thank you so much for sharing this with us on Natural Mothers Network’s Seasonal Celebration and best wishes for a very Happy Easter!
Warmly, Rebecca x

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18 Zernike April 8, 2012 at 7:24 pm

I really like the porcelain egg holder/carton thing… is there somewhere I could buy that?

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19 Laura @ Gluten Free Pantry April 9, 2012 at 11:15 am

What gorgeous and vibrant eggs! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

Be Well!

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20 Holbrook H April 20, 2012 at 11:46 am

I like to crack my egg shells all over but not peel them. Drop them in the beet pickle overnight THEN peel. A beautiful “cracked” effect is the result. Mind you that they are still just boiled eggs at this point and haven’t really had time to pickle. Handle accordingly.

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21 Jill April 20, 2012 at 12:18 pm

Hi Holbrook H,
Sounds like a beautiful effect!

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22 https://twitter.com/_BusinessCards_ June 29, 2014 at 6:41 pm

Hello colleagues, fastidiouhs piece of writing and nice arguments commented here, I am genuinely enjoying by these.

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