Pink pickled eggs
1 beetroot
500 ml water
200 ml apple cider vinegar
1 tbsp sugar
½ tbsp Kosher salt
6 hard-boiled eggs
Start by preparing the pink pickling brine.
Peel and chop the beetroot into pieces.
Place half of the water in a saucepan along with the beetroot pieces. Simmer gently for 15–20 minutes.
Add the vinegar, salt and sugar. Let the mixture simmer for another 1–2 minutes.
Strain out the beetroot and discard it. Add the remaining water to the liquid and let the brine cool to room temperature.
Peel the eggs and place them in a jar. Pour the brine over the eggs and refrigerate.
Let the eggs sit in the brine for at least 12 hours to fully absorb the colour.
