About this recipe:A simple, yet awesome recipe for pickled eggs. Hard-boiled eggs are marinated in a mixture of beetroots, sugar, vinegar, water, salt, cloves and cinnamon. Allow the eggs to marinate for 5 days for maximum flavour.
4 tablespoons dark brown soft sugar
125ml white vinegar
275ml cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
300g vacuum packed beetroots, sliced
6 hard-boiled eggs, peeled
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In a medium pan, stir in the dark brown soft sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pan over a medium heat for 8 minutes, stirring occasionally.
Place the beetroots into the liquid mixture and let it cook for an additional 2 minutes to allow the beetroots to heat.
Place the hard-boiled eggs in a container with a tight-fitting lid. Pour the liquid and beetroots into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.