Beetroot Pickled Eggs Recipe
This beetroot pickled eggs recipe is delicately flavoured with pink peppercorns and liquorice for a sweet, sour and aromatic finish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Mason jar
- Parchment paper
Ingredients
- 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
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