Name: Pickled Beet-Eggs
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Ingredients: 3 egg; 1 tbsp vinegar; 2 cups beetroot juice; 1 beetroot (cut into slices); 1 teaspoon sugar; 1 teaspoon mustard powder; 3 tbsp cream; 1 tbsp kasundi; 2 green chili (chopped); 1 onion (chopped); Salt (to taste)

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Pickling is the process of expanding the lifespan of food usually combined with another method, such as fermenting, canning, or just refrigerating.

Pickled beet eggs are count to be as a British Classic. Boiled Eggs submerged in a jar kept on fermenting herring below a brine of salt , spices, and other seasonings.

A big jar of beet-pickled eggs anchors many a neighborhood bar in Pennsylvania, which is bright in both flavor & color.

I prepared Eggs-mimosa/Deviled-Eggs infusing traditional flavor of "Kasundi" into the red pickled eggs. Kasundi is a yellowish sauce prepared with fermented mustard with some spices.

Prep Time 6

Cook Time 20

Total Time 6 20

Served AsBrunch, Snacks

CuisineBritish

Recipe Taste Salty, Savoury, Sweet

Servings

Ingredients

Instructions

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Hard boil 3 eggs. Let it cool and peel the shell out. See Note below to know process of Hard-Boiling.
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In a pan add vinegar, sugar, mustard powder, beet slices, beet juice and slow cook until the sugar dissolved.
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In a jar place Eggs firs, pour this mixture. Add the beet slices on top.
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Leave it for a minimum of 6 hour at Room-temperature. After 6 hour, take the eggs out of the liquid.
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Cut all eggs into halves. Take the egg yolk of all eggs carefully and mix with cream, kasundi, chopped onion, chopped green chili in a bowl.
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Mix well to get a creamy mixture. Adjust salt.
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Pour this mixture again with a piping bag or simply using a spoon to put into the egg white halves. Serve with pickled beet slices.