Eggs Pickled in Beet Juice

Ingredients

• Chicken Egg 12 pieces
• Beetroot 20 oz
• Sugar 0 oz
• Vinegar essence 5 fl oz
• Water 5 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Boil the eggs hard and let them cool — or use already boiled ones. Peel off the shells and place them in a suitably sized glass jar.

Step 2

In a saucepan, combine vinegar with an equal amount of water, add sugar, a pinch of salt, and pickled beets. Place over medium heat and bring to a gentle boil. Remove from heat and pour the marinade into a jar with the eggs. Allow to cool.

Step 3

Seal tightly with a lid and place in the refrigerator for a few days: the longer the eggs stay in the marinade, the more vibrant their color will become.