Pink Beet-Pickled Eggs

1. 1 Eggs包装 10 个 约等于 $1.93 4 个
2. 2 Cooked beetroot包装 500 克 约等于 $2.50 100 克
3. 3 Vinegar 9%包装 500 毫升 约等于 $1.30 70 毫升
4. 4 Sugar 20 克
5. 5 Salt 6 克
6. 6 Bay leaves 按口味
7. 7 Black peppercorns 2 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.