How to Make Pink and Purple Pickled Eggs with Fermented Beet Brine

Beet Brine Pickled Eggs

If you’ve made fermented beets, don’t toss the brine — it’s packed with flavor and perfect for creating something new.

These pink pickled eggs are a simple, low-waste way to reuse your fermented beet brine. They turn beautifully vibrant, slightly tangy, and make an easy, protein-rich snack.

Ingredients:

• 2–3 hard-boiled eggs, peeled
• ~1 to 1½ cups fermented beet brine (enough to fully submerge the eggs)

Tools:

• Tough Tops
• Mason Jar

Instructions:

1. Prepare your eggs:
   Hard boil your eggs (12 min), let them cool, and peel them.
2. Fill your jar:
   Place the peeled eggs into a clean Mason jar.
3. Add the brine:
   Pour the fermented beet brine over the eggs until fully submerged (we like to use the Bean Screen lid to easily strain the brine straight to another jar). If you don't have enough brine, you can top it up with a little bit of water.
4. Refrigerate:
   Seal the jar with the Tough Top lid and place it in the fridge.
5. Let them pickle:
   24 hours → light color + mild flavor
   2–3 days → deeper purple + more beet flavor 

How to enjoy:

• Slice onto salads
• Sprinkle with salt + pepper
• Add to snack plates
• Pair with fermented veggies

You can also experiment with other leftover brines to create different colors and flavors. For example, using a ginger-carrot brine with a bit of added turmeric can give the eggs a beautiful golden yellow hue and amazing flavour.

NOTES:

This recipe uses already fermented brine, so it’s more of a pickling process than active fermentation — but a great way to reduce waste and add flavor! 🙂

While fermented beet brine contains beneficial bacteria, storing the eggs in the fridge means they won’t develop the same probiotic benefits. For that, it’s best to enjoy the fermented beets or brine alongside them.

You can find our fermented beet recipe here.