Pickled Pink Eggs
- 1 medium red beetroot, unpeeled - 1 1/3 cups apple cider vinegar - 1/4 cup granulated sugar - 1 teaspoon whole black peppercorns - 5 small dried red chiles -
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 rowenagsrecipes.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Airtight container
- Slotted spoon
- Coffee grinder
- Food processor
- Spoon
- Whisk
- Paper towel
- Serving platter
- Fine-mesh sieve
- Stove
- Refrigerator
- Kitchen scale
- Colander
Ingredients
- 1 medium red beetroot, unpeeled
- 1 1/3 cups apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon whole black peppercorns
- 5 small dried red chiles
- One 3-inch cinnamon stick
- 1 teaspoon coriander seeds
- 3/4 teaspoon salt
- 12 large eggs
- 2 tablespoons yellow mustard seeds
- 1 large egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cold water
- 1 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- Fine sea salt and freshly ground black pepper, to taste
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