Pickled Eggs with Beetroot
Servings Prep Time
10pieces 15minutes
Passive Time
4days
Servings Prep Time
10pieces 15minutes
Passive Time
4days
Ingredients
Instructions
  1. Boil the eggs and keep aside to cool. Once cool, remove the shell and keep aside.
  2. Take the beetroot, onion, star anise, cardamoms, sugar, salt, water and vinegar in a sauce pan and mix well.
  3. Cook till the beetroot becomes tender. Adjust the seasoning to your liking.
  4. Switch off heat and allow to cool completely.
  5. Place the shelled eggs in a bottle/jar.
  6. Pour the cooled beetroot mixture into the bottle so that the liquid level is above the eggs. Give the bottle a slight shake.
  7. Cover and keep in a cool place for 4-5 days.
  8. You can start using after day 4.

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