Recipe: Purple Pickled Eggs

Recipe: Purple Pickled Eggs post image

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



  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:

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Leave a Comment

  • Hanna March 29, 2012, 4:40 am

    That is awsome! my girls will love this!

  • Margo March 29, 2012, 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.

    • Jill March 29, 2012, 9:58 am

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

  • Marilee March 29, 2012, 10:15 am

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

  • Elise March 29, 2012, 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. ๐Ÿ™‚

  • Solveig March 29, 2012, 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. ๐Ÿ™‚

  • Jen March 30, 2012, 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.!

  • Miz Helen March 30, 2012, 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

  • Crystal March 30, 2012, 5:32 pm

    This is so cool! I’d love for you to link this up in Mommy Solutions! So fun!


  • Michelle March 30, 2012, 7:36 pm

    I love pickled eggs! Yours look so pretty! ๐Ÿ™‚

  • Jan April 1, 2012, 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. ๐Ÿ™‚

  • Alea Milham April 3, 2012, 7:08 pm

    Your purple pickled eggs are lovely!

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

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

  • Danielle April 4, 2012, 11:42 am

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

  • Danielle April 4, 2012, 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.

    • Jill April 4, 2012, 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.

  • Rebecca @ Natural Mothers Network April 6, 2012, 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

  • Zernike April 8, 2012, 7:24 pm

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

  • Laura @ Gluten Free Pantry April 9, 2012, 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!

  • Holbrook H April 20, 2012, 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.

    • Jill April 20, 2012, 12:18 pm

      Hi Holbrook H,
      Sounds like a beautiful effect!

  • June 29, 2014, 6:41 pm

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

  • Sally Oh January 7, 2015, 9:22 am

    Hi Jill,

    Thank you!!! Great recipe, can’t wait to try this.

    One of the many recipes I found online (using vinegar, yuck) said to just leave the shells on and they would dissolve… do you have any thoughts on that? I’m wondering if that would impart any calcium or, if nothing else, if it would be harmful?

    Thanks again!

  • Kit January 5, 2017, 5:21 pm

    Have just fermented kvass for first time, and I’m interested in pickling with it.
    In your recipe you mention to refrigerate the pickled eggs and to eat them within a week.
    I’m an Amish wannabe, and like to explore non-refrigerated food preservation, so I’m wondering, why does your recipe needs to be refrigerated and consumed within 7 days?
    Is there a different recipe for a traditional kvass egg pickle that wouldn’t need refrigeration?