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Fuchsia red beet pickled eggs

Time
15 minutes
Servings
4

They look and taste great in your Indian style salads and you can easily prepare these pickled eggs at home.

lets get
cooking

Ingredients
  • 4 eggs
  • 100 gr cooked red beetroot (red beet)
  • 50 ml red wine vinegar
  • 4 tbsp sugar
  • 1 tsp curry powder
  • 1 tsp cardamom (powder)
  • 1 star anise
  • 1 clove of garlic (pressed)
Contributor
Veggies first
Veggies First
Preparation

Place eggs in a large pan filled with water and bring water to boil.
Boil for 8 minutes.
Remove from pan, run under cold water and peel.
In a medium pot, blend the beetroot, mix together with vinegar, sugar, spices and garlic.
Transfer the eggs to a container and fill with the beetroot mixture and seal. Pickle the eggs for at least 12 hours in the refrigerator before serving.

Twist It!

These pickled eggs can be stored in the refrigerator for 3 days.Tip: Your kids will love to help you make these brilliant fuchsia beetroot pickled eggs!

Contributor
Veggies first
Veggies First