Ingredients

4 eggs
100 gr cooked red beetroot (red beet)
50 ml red wine vinegar
4 tbsp sugar
1 tsp curry powder
1 tsp cardamom (powder)
1 star anise
1 clove of garlic (pressed)

They look and taste great in your Indian style salads and you can easily prepare these pickled eggs at home.

Rating

Preparation

Place eggs in a large pan filled with water and bring water to boil.
Boil for 8 minutes.
Remove from pan, run under cold water and peel.
In a medium pot, blend the beetroot, mix together with vinegar, sugar, spices and garlic.
Transfer the eggs to a container and fill with the beetroot mixture and seal. Pickle the eggs for at least 12 hours in the refrigerator before serving.