Pink Beet-Pickled Eggs

1. 1 Eggspack 10 pcs ≈ $1.89 4 pcs
2. 2 Cooked beetrootpack 500 g ≈ $2.50 100 g
3. 3 Vinegar 9%pack 500 ml ≈ $1.30 70 ml
4. 4 Sugar 20 g
5. 5 Salt 6 g
6. 6 Bay leaves to taste
7. 7 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Boil the eggs¹ hard for 9 minutes after the water comes to a boil, cool in cold water, and peel.

2. Cut the cooked² beet into cubes or batons and place in a 0.5 l jar with the eggs¹.

3. In a small saucepan, combine 200 ml water, 70 ml 9% vinegar³, 20 g sugar, 6 g salt, the bay leaf, and peppercorns. Bring to a boil.

4. Pour the hot marinade over the eggs¹ and beet to the rim, then let cool at room temperature.

5. Close the jar and refrigerate for 24 hours. The eggs¹ will turn pink on the outside.

6. Store in the refrigerator for up to 10 days, but preferably eat within a week.