These beetroot pickled eggs are a really pretty and really easy. I slice them and add them to salads, sandwiches or any recipe that has boiled eggs in.
- 6 eggs (or 12 quails eggs)
- 350ml of white wine vinegar
- 55g of sugar
- 2 bay leaves
- 10 black peppercorns
- 2 small raw beetroots peeled and sliced
- A clean litre preserving jar
Put the beetroot, vinegar, sugar, peppercorns and bay leaves in a saucepan and boil gently for a few minutes and then leave to cool.
Boil the eggs for five minutes and take off the heat and leave in the water till cool, if using quails eggs boil for two minutes and leave in the water till cool. Peel the eggs; I find that if I slightly scrunch the shell and put the eggs back in the water for ten minutes, they are easier to peel.
Put the eggs in the jar and pour over the beetroot mixture.
Seal jar and put in the fridge for up to two months. If you want just a red edge on the outside of the eggs, then serve them after a few hours, because the white of the egg goes completely pink after one day.