Pickled Eggs with Beetroot

  • Details
  • Related Items

Couple of weeks back, we were getting ready to go for a short vacation. As any home minister, I was trying to wind up my kitchen. D isn’t particularly fond of eggs. So making a dish with it was out of question. That’s when I thought of Pickled Eggs. I always thought of making them, but never got to make it. This was my chance. By the time, I got back from my vacation, it would be ready to be eaten.
My parents had accompanied us on our return. As soon they spotted the bottle of pickled eggs, they were curious. On serving, they loved the eggs. Needless to say, the bottle was empty in no time.

You can prepare any vegetables following the same method. If you don’t want the colour of beetroot in the pickle, omit beetroot. You can start using egg pickle from Day 5.

Pickled Eggs with Beetroot

Prep Time 15 mins
Total Time 19 mins
Servings 10 pieces


  • 10 Eggs
  • 1 Sliced Beetroot
  • 1 Sliced onion
  • 3 Green cardamoms
  • 1 Star anise
  • 1/4 cup Sugar (or more)
  • 1 teaspoon Salt
  • 1 cup Water
  • 3/4 cup Vinegar


  • Boil the eggs and keep aside to cool. Once cool, remove the shell and keep aside.
  • Take the beetroot, onion, star anise, cardamoms, sugar, salt, water and vinegar in a sauce pan and mix well.
  • Cook till the beetroot becomes tender. Adjust the seasoning to your liking.
  • Switch off heat and allow to cool completely.
  • Place the shelled eggs in a bottle/jar.
  • Pour the cooled beetroot mixture into the bottle so that the liquid level is above the eggs. Give the bottle a slight shake.
  • Cover and keep in a cool place for 4-5 days.
  • You can start using after day 4.

%d bloggers like this: