Pink Pickled Eggs
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes (including boiling the eggs)
Cooking time: 10 minutes
- 12 hard boiled eggs, peeled
- 1 large beetroot, peeled and chopped or grated
- 1 cup red wine vinegar
- 1/2 cup white sugar
- 1/2 tablespoon black peppercorn
- 1 teaspoon celery salt
- 1 teaspoon yellow mustard seeds
- 1 dried chilli
Step 1 - Simmer the beetroot, red wine vinegar, sugar, peppercorns, celery salt, mustard seeds and chilli in a saucepan until the beetroot is soft. Cool slightly.
Step 2 - Place eggs in sterilised jars giving them a little room to move around (so that the pink beetroot colour can coat them). Ladle over the beetroot mixture over the eggs and move the eggs around once or twice. The colour will set quite quickly. If you use sterilised jars and equipment, the eggs can keep for a month.