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Red Pickled Eggs   


Veg  CD    PIC   15mins plus standing



Makes 12     Cold   Vegetarian Spices  Vegetables  Picnics  Pickles  Gluten Wheat Dairy Free 




240ml/8fl.oz. Beetroot Juice

240ml/8fl.oz. Distilled Vinegar

1 teasp Salt

teasp Cloves

teasp Allspice

teasp Mace

4 small cooked Beetroot

12 Hard Boiled Eggs, shelled




1. Place the beetroot  juice, vinegar, salt, and spices in a saucepan, bring to the boil and simmer for 10 minutes. 


2.  Place 2 of the beetroot in the bottom of a large wide-mouthed jar, then add the eggs and top with the remaining 2 beetroot.


3. Carefully pour the vinegar liquid over the eggs and beetroot, cover and allow to stand until the eggs are a deep red colour.  Serve cold with salad.




Main equipment required to make this Recipe


Large wide-mouthed Jar



To hard boil eggs - Preferably have eggs at room temperature.  Place in a saucepan of cold water, slowly bring to the boil then continue to boil for 8-10 minutes.  Immediately drain. If serving


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