Beetroot Pickled Eggs

Beetroot Pickled Eggs


1 person made this

A colourful way to present eggs in a different way. The eggs get their colour from beetroot juice.

such34244 New South Wales, Australia

Makes: 18 eggs

  • 1 tin beetroot juice
  • 3 cups white vinegar
  • 2 cups water
  • 4 tablespoons salt
  • 4 tablespoons palm sugar
  • sterilised preserving jar
  • 18 hard boiled eggs

Preparation:15min  ›  Cook:10min  ›  Extra time:2days pickling  ›  Ready in:2days25min 

  1. Boil the following for 10 minutes, beetroot juice, vinegar, water, salt and sugar.
  2. Add preserving liquid to the 18 eggs in jar and fill allowing 2cm from the top and seal allow to cool completely and refrigerate.
  3. Allow at least 48 hours for pickling to start before eating.

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Reviews (1)


Brilliant so pretty when cut - 17 Nov 2015

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