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 tsp sugar; 1 tsp mustard powder; 3 tbsp cream; 1 tbsp kasundi; 2 green chili (chopped); 1 onion (chopped); Salt (to taste)

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.