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- 6
large eggs (British Lion Quality)
- 200 g
(7oz) bought cooked beetroot, chopped (reserve juices)
- 300 ml
(10 fl oz (½ pint)) cider vinegar
- 1 tsp.
mustard seeds
- 2
shallots, sliced
- 8
black peppercorns
- 2 Tbsp.
granulated sugar
- Step 1
Cook eggs in a pan of boiling water for 12min. Lift into a bowl of ice-cold water and cool. Peel and put into a 900ml (1½ pint) sterilised jar.
- Step 2
In a medium pan, heat beetroot and juices, vinegar, mustard seeds, shallots, peppercorns, sugar and 100ml (3½fl oz) water until sugar dissolves. Bring to the boil, simmer for 5min.
- Step 3
Pour liquid into egg jar, seal. Leave to cool, then chill. The eggs will be ready after 3 days, but will last for up to 3 weeks in the fridge.
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GH Tip
As with all pickling, sterilise equipment first.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
