Beetroot And Lovage Pickled Eggs

Recipe and recipe photography by Sarson’s

Beetroot And Lovage Pickled Eggs

Beetroot And Lovage Pickled Eggs. Hello friends, fancy making some Beetroot And Lovage Pickled Eggs?

(Updated post. First published here 3rd December 2016).

Beetroot And Lovage Pickled Eggs:

Eggs genuinely are one of the most nutrient-dense food that we can eat as a human. Few things rival this perfect food source.

So long as you’re eating a healthy diet, avoiding processed food and table-salt, eating eggs will not add to your cholesterol. I’m aware that this contradicts most people’s view, but it’s absolutely true.

The more eggs we can eat the better. They’re high in protein and packed with myriad vitamins and minerals like B6, B12, A, D, E, K zinc, iron, copper, and other essential fatty acids and omega oils.

How To Make Beetroot And Lovage Pickled Eggs:


  • 12 medium free range eggs at room temperature
  • 500g distilled malt picking vinegar
  • 3 medium beetroots, grated (retaining as much purple juice as possible)
  • 6 medium-sized fresh lovage leaves

How To Make Beetroot And Lovage Pickled Eggs:


  1. Bring a large pan of water to the boil (the pan needs to fit the 12 eggs in, with plenty of additional water so the temperature doesn’t drop too much when the eggs are added).
  2. Ensure the water is rapidly boiling. Gently add all the eggs and cook for precisely 6 minutes and 30 seconds. Immediately discard the boiling water and run the eggs under cold water for 5 minutes. Allow them to sit for a further 5 in the pan of cold water.
  3. Add the vinegar and grated beetroot to a saucepan. Bring to a gentle boil. Immediately remove from the heat and allow to cool for a little while. When the vinegar is still warm (but not boiling) add half of the fresh lovage and allow to cool to room temperature.
  4. Put the eggs in a sterilized Kilner, along with the remaining fresh lovage. Strain the vinegar into a new jug to remove the grated beetroot and lovage leaves. Pour the liquid over the eggs and seal. Leave for a minimum of 4 days for the colour and vinegar to permeate through the eggs. The longer the eggs are left in the pickle, the deeper their colour will become.
Beetroot And Lovage Pickled Eggs

Beetroot And Lovage Pickled Eggs. Recipe and recipe photography by Sarson’s.

So what do you think of this Beetroot And Lovage Pickled Eggs Recipe? Do you also fancy trying it?

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Beetroot And Lovage Pickled Eggs

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. 1 October 2018 / 16:00

    Your Pickled are just beautiful! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
    Miz Helen

    • 2 October 2018 / 14:06

      Thanks for hosting and stopping by Miz Helen.

  2. helenfern
    24 September 2018 / 15:14

    I love pickled eggs. Haven’t had one in beet juice for a long time!! Thanks for sharing at the What’s for Dinner party! Hope to see you every Sunday! Have a wonderful week.

    • 24 September 2018 / 19:34

      Thanks so much for hosting and stopping by Helen.

  3. Kim Carberry
    24 September 2018 / 11:43

    I love the sound of these. They almost look too good to eat. Such a beautiful colour. #MMBC

    • 24 September 2018 / 19:33

      Happy Monday lovely, thanks for the comment Kim.

  4. Cheryl TimeToCraft (@CherylInTheUK)
    24 September 2018 / 10:10

    What an eye catching colour and lovely flavour I bet. I like the idea of storing eggs this way, but I never know what to serve them with. #MMBC

    • 24 September 2018 / 19:31

      Thanks for stopping by Cheryl.

  5. Debbie-Dabble
    23 September 2018 / 22:38

    They are a beautiful color!! Thanks so much for stopping by!!

    • 24 September 2018 / 19:28

      Thanks for the comment Debbie.

  6. Coombe Mill
    4 December 2016 / 22:51

    They do come out a wonderful colour, they look too good to eat though! #CreativeMondays

    • 12 December 2016 / 15:25

      Thanks for stopping by Fiona.