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Pickled Eggs by Dave Parker

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Ingredients for 6 servings:

  • 12 eggs, hard-boiled
  • 1 can/n juice (beetroot juice)
  • ¼ liter vinegar
  • pepper
  • Salt
  • 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Pickled Eggs by Dave Parker

Place the peeled eggs in a jar, cover with beetroot juice and vinegar, add salt, pepper, and sugar, and refrigerate; shake daily; edible after 3 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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