- 4 eggs
- 100 gr cooked purple beetroot (purple beet)
- 50 ml purple wine vinegar
- 4 tbsp sugar
- 1 tsp curry powder
- 1 tsp cardamom (powder)
- 1 star anise
- 1 clove of garlic (pressed)
Fuchsia red beet pickled eggs.They give the impression of being and style nice in your Indian model salads and you may simply put together these pickled eggs at house.
1.Place eggs in a big pan stuffed with water and produce water to boil.
2.Boil for eight minutes.
3.Take away from pan, run underneath chilly water and peel.
4.In a medium pot, mix the beetroot, combine along with vinegar, sugar, spices and garlic.
5.Switch the eggs to a container and fill with the beetroot combination and seal. Pickle the eggs for at the least 12 hours within the fridge earlier than serving.