BEET PICKLED EGGS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Breakfast
Cuisine: European
Ingredients
  • 6-8 eggs
  • 2 medium red beets
  • ½ cup white vinegar (120 ml)
  • 3 cups water (720 ml)
  • ½ Tbs salt
  • ½ Tbs sugar
  • 5-6 peppercorns
  • 1 bayleaf
Instructions
  1. Boil some water in a medium sized pan and carefully drop the eggs in. Cook for 8 minutes and transfer to a bowl of iced water. This will stop the cooking process and make it easier to peel.
  2. Once the eggs are cooled, peel carefully trying not to damage the flesh. Leave aside.
  3. Peel and cube the beets.
  4. Place all ingredients except the eggs in a sauce pan and bring to boil.
  5. Throw in the beets and cook for 10 minutes. Remove from the heat and let cool.
  6. Place the eggs in a sterilised jar. Pour over the pickling liquid, you can use a fine sieve here as we don't want the bits in the jar.
  7. Place in the fridge for at least 3 days before tasting.
Notes
Make sure the eggs are completely submerged in the liquid.

Will last for up to three weeks, kept in the fridge.

You can use cooked or uncooked beets, I used uncooked.

Add it to your salads and sandwiches for the wow factor.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/04/beet-pickled-eggs/