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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.