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You Will Need:
1 Glass Pickle Jar
6 Eggs +1 if you want to test the eggs once boiled.
1 medium cut Red Onion
1 Star Anise
0.5 tsp Mustard Seeds
5 Peppercorns
200ml Apple Cider Vinegar
1 small cooked sliced Beetroot
50ml Water

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Fuchsia Pickled Eggs

  • Easy


  • You Will Need:



Beautiful naturally coloured eggs, delicious on they own or served with a leafy green salad. The longer you leave them, the more infused with colour and flavour they will become, they taste every bit as good as they look!



Fill a medium sized pot with water and bring to a boil. Gently add the eggs to the boiling water and cook for 7 min until hard boiled.

Tip: Add and boil an extra egg to test if your eggs are hard boiled. Boiling eggs for too long will turn the yolk blue and dry.


In a medium pot, add all the dry herbs and spices and stir around for 2-3 min on a low heat to unlock their flavours. Add the vinegar, a sprinkle of salt and water.


Let the mixture simmer for 5 min on a medium heat then turn the stove off and put the mixture aside. Peel and rinse the eggs then put them aside, do not refrigerate. Make sure there are no traces of shell before putting the eggs in the jar.


Rinse your glass bottle/jar with warm and then hot water to ensure it does not crack when adding the hot pickle mixture. Layer the eggs, beetroot and onion in the jar then top it up with the hot vinegar pickle mixture.


Let the mixture cool down to room temperature and refrigerate immediately. Let the eggs pickle over night in the fridge before enjoying. Keep in the refrigerator at all times to avoid it spoiling.

Best Before: 10 days


Born and raised in South Africa, I moved to Sweden when I was 21. It was after moving that I fell in love with the LCHF way of eating. I love cooking, travelling and of course my blog!

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