Pink Pickled Eggs
Perfect for a salad or starter dish, this recipe gives you an alternate way to use up a glut of beetroot.
You will need:
- 9 chicken eggs, boiled & peeled
- ½ cup of red wine vinegar
- 1 teaspoon of salt
- 2 tablespoon of caster sugar
- 5 juniper berries
- 2 bay leaves
- 1/2 tbspn of black peppercorns
- 3 cups of water
- 2 beetroots, peeled and cut into 4 chunks each
How to make it:
Prepare a cooking pot, add all the above ingredients including the beetroots, and bring them to boil. Set aside let it cool.
Then using a sterilised jar or container, place the eggs inside and pour over all the liquid boiled earlier (the liquid must be cooled down to room temperature). It will be ready after 4 days of pickling.
Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden.
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