I like pickled eggs anyway but these were a bit of a revelation. Sweet and delicious.
They don’t taste anything like those sad looking pickled eggs you see on the chip shop shelf, drowned in pure acetic acid. I wish I had a shot of these sliced up. They’re pink all the way through apart from the middle of the yolk. I was too busy mmm’ing to take a picture at that point I think.
Anyway here’s how you make them. You need:
- Half a dozen or so free range eggs
- A fresh beetroot or two
- A couple of shallots, sliced
- Cider vinegar – about 125ml
- White wine vinegar – about 125ml
- Castor sugar – about 50 grams
- A teaspoon of sea salt
- A sterilised Kilner jar (or other vinegar safe jam jar)
Sterilise the jar (wash it well in hot soapy water, rinse, and pop into the oven to dry out at about 180C, OR put them through the dishwasher, then dry in a low oven) If you’re using a Kilner jar, don’t put the rubber seal in the oven 🙂
- Hard boil the eggs. If you’re anything like me, you’ll ruin a few trying to peel them. Boil a few extra, and eat the ones you don’t like the look of, while you’re getting on with the rest of it.
- Peel and dice the beetroot, then boil in a little water until tender. Save the water.
- Put the eggs, beetroot chunks, and shallots into the jar (or jars).
- Put the vinegars, sugar and salt in with the saved beetroot water and bring to a simmer, stirring, until the sugar and salt have dissolved. A couple of minutes or so.
- Pour the vinegar solution over the eggs, beetroot and shallots in the jar, allow it to cool to room temperature and seal it.
Pop the jar into the fridge for a week before eating (if you can last that long!)
You could add other things to the brine if you like. Garlic, mustard seeds, whatever. Up to you, but I like them just like this.