Kathy’s Pickled Beetroot Eggs

beetroot pickled eggs

Eggs pickled with beetroot, delightfully tinged with pink!

I must confess it had never occurred to me to pickle eggs with beetroot,  but having got over the somewhat startling appearance I have to admit they add a certain something to a salad even if it is only a talking point!
My Canadian cousin, Kathy, gave me this recipe and the only thing difficult about it is the waiting period which is a minimum of 48 hours.  If you can leave them a little longer the colour may become more intense and penetrate deeper into the egg white.

Ingredients:

Baby beetroots

12 hard-cooked eggs, peeled

Chopped onion

1 cup sugar

1 cup water

A couple of bay leaves

Cloves if liked

1 cup cider vinegar

Method:

Cook the beetroot in boiling water until soft.

Drain, but save some of the water.

Place beetroot, onion and eggs in a large glass jar or similar container

Bring the sugar, water, vinegar, bay leaves, cloves and reserved beetroot juice to a boil.

Pour over beetroot and eggs and allow to cool.

Cover tightly and keep in the fridge for at least 48 hours before serving.

SueK

About SueK

Author, freelance writer and small scale farmer.
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