Red Pickled Eggs
Gluten Wheat Dairy Free
240ml/8fl.oz. Beetroot Juice
1 teasp Salt
½ teasp Cloves
¼ teasp Allspice
¼ 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
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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