Eggs marinated in beetroot juice
6 servings
20 minutes
Eggs pickled in beet juice are a vibrant and aromatic dish of British cuisine that combines the tenderness of eggs with the sweet-and-sour notes of the marinade. Historically, pickled eggs were a popular way to preserve them, especially in pubs across Britain where they served as an excellent snack with beer. The beet juice gives the eggs a rich ruby hue while their flavor becomes slightly tangy and sweet. Vinegar and sugar create a balance of acidity and sweetness, while salt adds depth to the taste. These eggs are perfect as a standalone snack, an ingredient for salads, or an unusual decoration for festive tables. The longer they marinate, the richer their flavor and color become, turning an ordinary product into a culinary masterpiece.
1
Boil the eggs hard and let them cool, or take already boiled ones. Peel the shells and place them in a suitably sized glass jar.
- Chicken egg: 12 pieces
2
In a saucepan, mix vinegar with an equal amount of water, add sugar, a little salt, and pickled beetroot. Place over medium heat and bring to the first bubbles of boiling. Remove from heat and pour the marinade into a jar with eggs. Let it cool.
- Vinegar: 200 ml
- Water: 200 ml
- Sugar: 50 g
- Salt: to taste
- Pickled beetroot: 500 g
3
Tightly close the lid and place in the refrigerator for a few days: the longer the eggs stay in the marinade, the brighter their color.