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Fuchsia Pickled Eggs

Fuchsia Pickled Eggs
Print Recipe
Getting bored of the your usual boring eggs? Try these beautiful fuchsia eggs! The longer you leave them the more infused they will be and they taste every bit as good as they look!
Servings
6 Servings
Servings
6 Servings
Fuchsia Pickled Eggs
Print Recipe
Getting bored of the your usual boring eggs? Try these beautiful fuchsia eggs! The longer you leave them the more infused they will be and they taste every bit as good as they look!
Servings
6 Servings
Servings
6 Servings
Ingredients
Servings: Servings
Instructions
  1. Boil the beet in water until medium soft, peel, cut and dice into small squares. Boil your eggs for 7+ minutes until hard boiled.
  2. Put the rest of the ingredients except for the onion in a pot and bring to a boil.
  3. Peel and wash your eggs, . Make sure there are no traces of shell. Rinse your jar with warm and then hot water. Scarpe the beetroot into the bottom of the jar then layer the eggs and onions into the jar.
  4. Pour the hot vinegar mix into the jar over the eggs until the eggs are covered or barely sticking out. Close the jar and tip it a few times then let it sit cool until room temperature then place in the fridge.
  5. The eggs should stay refridgerated at all times until served and should go back into the fridge immediately. The eggs will in fuse more and more the longer they are in the mixture.
Recipe Notes

For this Recipe you will need a glass jar with a lid, like a mason jar. It should be big enough to hold your eggs, gherkins and pickle mix.

This recipe is good for 7 - 10 day refrigerated.

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