Beetroot pickled eggs
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Ingredients
Beetroot pickled eggs
- 9 medium free-range eggs
- 1 raw beetroot
- 350ml of red wine vinegar
- 100ml of water
- liquorice tea , 1 teabag
- 80g of sugar
- 1 pinch of salt
- 6 juniper berries
- 1/2 tsp black peppercorns
- 2 bay leaves
- 1 tsp pink peppercorns
Equipment
- Sterilised 1l jar
Method
1
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
2
Peel and dice the beetroot and place in a pan
3
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
4
When the eggs have finished cooking, place in iced water to cool quickly. Once cool, peel the eggs
5
When the pickling liquor has cooled, carefully transfer the peeled eggs to the sterilised jar then pour the liquor over
6
Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged in the liquid
7
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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Beetroot pickled eggs
