Ingredients

  • 4 eggs
  • 100 gr cooked red beetroot (red beet)
  • 50 ml red wine vinegar
  • 4 tbsp sugar
  • 1 tsp curry powder
  • 1 tsp cardamom (powder)
  • 1 star anise
  • 1 clove of garlic (pressed)

Author of this recipe

Love my Salad

Love my Salad

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Welcome to our salad community. Love my Salad is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more
Total votes: 179

They look and taste great in your Indian style salads and you can easily prepare these pickled eggs at home.

Preparation

Place eggs in a large pan filled with water and bring water to boil. 
Boil for 8 minutes.
Remove from pan, run under cold water and peel.
In a medium pot, blend the beetroot, mix together with vinegar, sugar, spices and garlic.
Transfer the eggs to a container and fill with the beetroot mixture and seal. Pickle the eggs for at least 12 hours in the refrigerator before serving. 

Tips from the author

These pickled eggs can be stored in the refrigerator for 3 days.

Tip: Your kids will love to help you make these brilliant fuchsia beetroot pickled eggs!

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