Pickled eggs with beetroot

Cooks in 15 minutes

Pickled eggs with beetroot simple way to cut waste in the kitchen and also a great addition to many dishes. Or, you can use them as the base for deviled eggs or slice them to serve with a salad. Imagine Ceasear Salad with pickled eggs like this one.

You will need

  • Large Jar
  • Saucepan


Serves 12
  • 12 hard-boiled eggs, peeled
  • 600 ml of cider vinegar
  • 250 ml of water
  • 2 beetroot, peeled and halved
  • 1 garlic clove, minced
  • 3 bay leaves
  • 1 tbsp of mustard seeds
  • 1 tsp of black peppercorns
  • 1 tbsp of sugar

Preparation Method

25 minutes
  1. Combine vinegar, water, sugar, bay leaves, garlic, black peppercorns and beetroot in a saucepan.
  2. Bring the mixture into the boil, frequently stirring, until sugar dissolves. Reduce heat and simmer for about 10 minutes.
  3. Place all hard-boiled eggs into a large jar. Gently pour the liquid inside the jar and cover. Place pickled eggs in the fridge for minimum 48h before using.

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