Pink Pickled Eggs

A few weeks ago, my dad enthousiastically suggested that we pickle some eggs. Pickle some EGGS..? I had no idea you could pickle eggs, but apparently they’re quite common in some parts of the world so we went ahead and made some pink pickled eggs. And I was smitten. This is so good! We made another batch and I decided to document the process to share with you guys. So here it goes: how to make delicious pink pickled eggs! We ended up liking this combination of ingredients the best, but the recipe is completely customizable so you can add or leave out anything you want.

Ingredients

10 small eggs
Fresh beetroot or 1/5 liter beetroot juice
2 dl vinegar
1 tbsp salt
Dried chilli pepper
Black pepper
Cloves
Dried garlic peel

If using fresh beets, add 1 or 2 chopped up beets to 1/5 liter of water, along with the dried chilli, a few grains of black pepper, a couple of cloves, and some dried garlic peel. All of this will help flavour the eggs. Allow the beet infusion to boil for about 10 minutes, then strain and allow to cool down. We’re only going to use the liquid.
If using beet juice, just bring it to a boil with the spices to let the flavours develop, then strain and allow to cool down immediately.

In the meantime, in another pot, boil 10 small eggs.
When they’re hard boiled, allow them to cool down and peel them.

Add 2 dl of white vinegar to the beet infusion, along with a heaping tablespoon of salt. Put the peeled eggs into a weck jar and fill it to the top with the beet infusion.
Put the pickled eggs in the fridge for at least a week.

After a week, the eggs will have turned pink and taken up a sour and slightly spicy flavour. The longer you allow the eggs to pickle, the gummier they become in texture. As pickling is a way of preserving food, you can leave them in the fridge for weeks.

Let me know how you like them if you try this recipe. Do you have a tried-and-true recipe for your pickle? Please share it in the comments! :)