Beetroot & Rose Vinegar Pickled Eggs

Recipe by Nurperi Yigit
wild rose vinegar
Beetroot & Rose Vinegar Pickled Eggs

Why bother with food colorings when you have mother nature’s much more delicious alternative, the beet? Plus, it’s a perfect complement to Wild Rose Vinegar, creating earthiness, floral notes, and zing, all in balance. These are some good eggs. We recommend topping them with anything and everything you like. Below are just a few ideas. 

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Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

100 ml Wild Rose Vinegar
200 ml water
20 g brown sugar
3 medium beetroots, cooked and diced
4 medium eggs  

Ingredient ideas to serve your pickled eggs with:  

Smoked salmon
Dill Crème fraiche
Finely diced red onion
Capers  Radishes
Rye bread
Sourdough buns

Method
  • In a pot, combine the vinegar, water, beetroot, and brown sugar. Bring to a boil and then reduce heat and simmer for 10 minutes until the beetroot has released its natural colors.  
  • Let the brine cool down 
  • Bring a pot of water to a boil and gently drop in your eggs. Simmer and cook for 7 minutes for a slightly jammy yolk. Take your eggs off the heat and place under cold running water to stop the cooking process.  
  • Now, there are two options: you can either peel the eggs fully or crack them all around, leaving the shell on before placing in the brine. Peeling completely will result in a more intensely pink and pickled egg, whereas the cracking-only method will give you a lighter effect with a marbled pattern. Do either of these methods- or both if you like – and then place your eggs in the brine. Make sure the brine is covering the eggs. If any are floating, you can place a piece of paper towel on top  

In the making

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