Purple Pickled Eggs Recipe

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Purple Pickled Eggs Recipe

When I first tried purple pickled eggs was quite some time ago. I was hesitant at first since beets were not my favorite to eat but it was a new food adventure to try. The purple color was so inviting that I couldn’t resist so I cut one in half and took a bite. To my surprise the flavor was so good. It had a sweet and acidy flavor. The two flavors went mixed together well. From then on I really liked them. I had often thought of making them for a special holiday such as Easter but never did until now.


I looked up a few recipes to see which I like the best. There are different variations of them. Some use onions or sugar. I choose sugar over the onions because I wanted that sweet taste to mine that I had tasted when I first tried them. After getting that settled. I gathered my ingredients together and made them. I was excited! They are so easy to make that I am not sure why I didn’t do this before.

Three Days Later…

I took the jar out of the refrigerator and screwed the lid off. I used a spoon to scoop an egg out of the beet juice. It was very purple. I placed it on a plate. Then I cut it open. The yoke was yellow and the egg white part was a little white and purple. It looked just like other photo’s I’ve seen. I took a bite and to my delight it was really good. I could taste the mixture of the sweet and acidy beet flavor. Neither flavor over powered the other. I’d say my first time making them turned out pretty good which made me really happy!

Purple Pickled Eggs Recipe


  • 12 large eggs
  • 1 – 15 oz. whole can beets
  • 2 cups vinegar
  • ½ cup sugar
  1. First you’ll put your eggs in a large saucepan.
  2. Cover the eggs with enough water so they are all covered.
  3. Then place your eggs on the stove burner with a medium heat until start boiling; then lower heat to a low to simmer setting.
  4. Cook for 15 minutes.
  5. When done pour off the hot water and add cold water over the eggs to cool. You may have to do this a few times to make sure they cool down good.
  6. Separate the beet juice from the beats and put the juice into a sauce pan.
  7. Add the vinegar and sugar. Stir all together.
  8. Bring to just a boil making sure sugar is dissolved. Then remove from heat to cool.
  9. Place eggs into a large mouth 36 oz. jar. Then place the beets on top.
  10. Pour beet mixture over the top.
  11. Add a little water if eggs are not covered.
  12. Then put lid on tightly and gently shake it to mix evenly all over the eggs.
  13. Place the jar of eggs in the refrigerator and wait for three days to enjoy.
  14. Pickled eggs will last one month in the refrigerator.



 Revere 1400 Line 3-Quart Covered Saucepan Ball® 2 Quart Wide-mouth Canning Jar (64 Oz.)




Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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1 Comment

  1. I have not had the pickled beets or the pickled eggs in beet brine in forever! I love those, Grandma made them and no one else seemed to follow. Great recipe Cheryl!

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