© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

One of fun ways to pickle eggs is in beet juice so that the egg whites turn a pretty pink. The beet brine, which is guaranteed to add a little magic to your food, contains beet juice, apple cider vinegar, allspice, bay leaf, chilli pepper and salt. I didn't add extra sugar because the beet juice is sweet enough. You can use other spices like cloves, mustard seeds, onion, caraway seeds, and peppers to the brine. Allow to sit for 48 hours or more for maximum flavour. Serve with a salad for a light meal or enjoy them as a snack.

6-8 Eggs, cooked to your liking
500 ml Organic beet juice
240 ml Organic apple cider vinegar (or wine vinegar) 1 Cinnamon bark
1 tsp Allspice
2 Bay leaf
1 Dried chilli pepper
1/3 tsp Sea salt

Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled or 9 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further.
Combine the beet juice, ACV, cinnamon bark, allspice, bay leaf, chilli pepper, and salt in a saucepan. Bring it to a boil and allow it to simmer for 5 minutes. Turn the heat off and set aside to cool.
Peel the eggs and place in a jar or bowl. When the brine has cooled, carefully pour over the eggs, making sure all the eggs are fully submerged in the liquid.
Cover the bowl or close the jar and refrigerate at least overnight for...