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Boiled eggs pickled in a delicious sweet and sour solution with spiralized beetroot, onions and fragrant spices. Pink eggs are the best.

Beetroot Pickled Eggs www.thefoodiecorner.gr Photo description: The black plate with one whole pickled egg on it. The egg has turned a dark purple colour from the beetroot juice. Towards the bottom of the photo are some bay leaves and some spices lying in spoons on the wooden surface.

Ok, disclaimer. I was supposed to post this recipe on Sunday. We were at our (amazing) food photography workshop on Crete, I had the post ready, and I thought it would just be a matter of clicking “publish” when I had a free moment. There were no free moments. It was so great, and so exciting, and so busy, I totally forgot about these little guys. Which is unfair because they are gorgeous. So here they are, a little late, but still delicious.

If you like boiled eggs, and you like pickles, you absolutely have to try pickled eggs. They are the most amazing snack.

Beetroot Pickled Eggs www.thefoodiecorner.gr Photo description: A closer view of the pickled egg halves sitting on a bed of spiralized beets and onions, all turned a dark shade of pink from the beetroot juices. Some pepper flakes are visible on the egg yolks.

The longer these guys stay in their pickling juice, the darker their pink colour gets – in fact they turn fuchsia. But just 24 hours are enough to give them a pink hue, and some yummy flavour. And if you can keep your hands off them they will last for a couple of weeks, if not more, in the solution.

Beetroot Pickled Eggs www.thefoodiecorner.gr Photo description: An overhead view of ingredients spread out on a dark wooden surface. A bottle of vinegar, eggs, cinnamon sticks, bay leaves, spoons with spices on them and a glass vial with colourful peppercorns.

But there aren’t just eggs in here guys. There is beetroot and there are onions. You can’t tell them apart, as they’ve all been spiralized into noodles and the onion has absorbed the gorgeous beetroot colour. They are sooo tasty. You have to try these babies in a sandwich with ham and cream cheese.

Beetroot Pickled Eggs www.thefoodiecorner.gr Photo description: The black plate with the beetroot noodles and the pickled eggs on top. Towards the bottom of the photo, the bay leaves and spices. In the top left corner are the cinnamon sticks, barely visible.

Aren’t they pretty?

Beetroot Pickled Eggs www.thefoodiecorner.gr Photo description: Same as the main photo but a slightly closer view.


1 beetroot, medium sized, spiralized

1 onion, spiralized

300ml (1 1/4 cup) water

240ml (1 cup) white vinegar

120gr (1/2 cup) sugar

1 bay leaf

1 tsp peppercorns (I used mixed colours)

1 tsp salt

1/4 tsp cinnamon

1/4 tsp cumin

1/4 tsp garam masala

6 eggs, hard boiled, peeled

Step 1

In a small saucepan heat the water until boiling. Add the beetroot and onion, stir and let them simmer for about 10-15 minutes or until softened.

Step 2

Add the vinegar, sugar, bay leaf, peppercorns, salt, cinnamon, cumin and garam masala. Let everything simmer for another 10 minutes.

Step 3

Place the eggs in a heatproof jar or food container and pour the beets, onions and juice over the top. The veggies will keep the eggs submerged.

Step 4

Let everything cool and store in the fridge for a minimum of 24 hours before eating.

PS Stay tuned for news on how the workshop went!!!

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