Beet Kvass Pickled Eggs

I love pickles, anything pickle flavored, and anything at all that's pickled. I could (and do) eat something pickled everyday. Yes. Every. Darn. Day. Am I the only one who believes it was destiny that my last name turned out to be Gercken (thank you to my husband Jarrett)???


  1. 1
    a small variety of cucumber, or a young green cucumber used for pickling.
  2. 2
    a trailing plant with cucumberlike fruits used for pickling.

Now that we've gotten both my pickle-like last name and my passion for pickled foods out of the way, let's talk about beet kvass pickled eggs. Recently I was on the hunt for something to pickle that would make a good snack in the evenings. I came across a pickled egg recipe, and thought about how long it had been since I had had one! I whipped up my own recipe, and after 3 very long days of waiting I was pretty impressed! These little suckers were what my pickled dreams are made of. For reals. Easy to make, delicious, and a good way to get extra protein! When putting my recipe together I decided to add some fermented beet kvass (check out my recipe on how to make beet kvass here). It's loaded with nutrients and also added an extra earthy flavor to the eggs!

  • 2 quart jar with lid
  • 12 pasture raised eggs
  • 1 cup white vinegar
  • 1 cup apple cider vinegar (I use Braggs)
  • 1 can of organic beets with their juice
  • 1/2 cup beet kvass (*Optional- you will just top off with extra water if the beet kvass is left out)
  1. Place the boiled and peeled eggs in the 2 quart jar.
  2. Add both the white and apple cider vinegar, canned beets with their juice, and beet kvass. 
  3. Top it off with water (if there's any extra room) to make sure that everything stays submerged in the brine.
  4. Seal the jar and place it in the fridge. Let the eggs rest for at least 3 days before trying (it's very hard, but if I can do it then you can do it too)! 
As long as everything stays submerged in the brine then it should last for a month (or longer) in the fridge! 

*Notes- Other recipes include sugar to balance out the sourness of the vinegar. I prefer more sour and also prefer to avoid sugar, so I left sugar completely out of mine. The beets added enough sweetness for me. If you did want to include additional sugar add in 1-2 tablespoons of brown or raw cane sugar in your recipe. Just heat and dissolve it in a saucepan with the canned beets/their juice and both vinegars, and then let cool. Once completely cooled, pour over the boiled/peeled eggs inside the jar, add the beet kvass, and top off with water (if there's extra room). 

Have you ever made pickled eggs? Do you have a favorite recipe?