Beetroot pickled eggs


This beetroot-pickled eggs recipe is delicately flavoured with pink peppercorns and liquorice for a sweet, sour and aromatic finish. You can use white wine vinegar if you'd prefer a slightly paler hue of pink, though these certainly pack a punch in terms of visual impact.

First published in 2017




Beetroot pickled eggs


  • Sterilised 1l jar


Bring a pan of water to the boil and carefully add the eggs. Boil for 6 minutes then plunge into ice water. This will give a slightly runny yolk – if you'd prefer hard boiled, boil for 10 minutes
Peel and dice the beetroot and place in a pan
Add the remaining ingredients to the pan and bring to a simmer whilst stirring to dissolve the sugar and salt. Remove from the heat and allow to cool
When the eggs have finished cooking, place in iced water to cool quickly. Once cool, peel the eggs
When the pickling liquor has cooled, carefully transfer the peeled eggs to the sterilised jar then pour the liquor over
Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged in the liquid
The eggs will be slightly pickled after 12 hours, but after about 3 days they will be at their prime. They will keep for months if fully submerged in the brine

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