Pickled eggs in beetroot brine. A treat that’s well worth it

Do you like eggs and fancy preparing them in a slightly less traditional way? Sure, why not? You simply need to pickle them in the brine and you can enjoy them whenever you fancy them. They’ll easily keep for several weeks this way. We’ve been making eggs pickled in beetroot brine. It’s a rather unconventional idea, but one that’s definitely worth a go. We’ll reveal the method in the following lines.

10 eggs and one beetroot

Yes, these ingredients form the basis of the whole recipe. So, to make the pickled eggs, we needed:

– 10 eggs,

– 1 medium-sized beetroot,

– 12 g salt,

– 38 g cane sugar,

– A few black peppercorns,

– 0.5 dcl red wine vinegar,

– 0.5 l water.

Perfectly hard-boiled eggs as a base

First of all, we need to hard-boil the eggs. We had ten eggs, which we boiled for 10 minutes. We then placed them in cold water to cool and subsequently peeled them. Whilst the eggs were boiling, we prepared the brine.

Tip: Great fertilizer from eggs? We made it.

Simple preparation of the brine

It really isn’t difficult at all. Simply mix together the water, salt, sugar, vinegar and pepper, and slice the beetroot into thin slices. Put everything in a pan and bring it to the boil gradually. All the ingredients must blend together perfectly. This creates a lovely red brine.

Brine: Photo Radek Stepan

Picking and storing the eggs

Pack the boiled and peeled eggs into a jar along with the beetroot pieces. It’s best to give everything a good mix. Then pour the hot brine over everything and leave to cool. Once cooled, transfer the jar to the fridge. It should be left there for around 14 days.

Sources: Author

Pickled eggs with red beetroot: Photo and photogalllery Radek Stepan