Ingredients and Weight:
- Eggs: 16, medium size
- Beetroot juice: 2 cups
- White vinegar: 1 cup
- Sugar: 1/2 cup
- Salt: 1 teaspoon
- Mustard seeds: 1 teaspoon
- Allspice: 1/2 teaspoon
- Bay leaves: 2
- Peppercorns: 1 teaspoon
- Onion, thinly sliced: 1 medium
Preparation Time:
- Preparation: 20 minutes
- Cooking: 15 minutes
- Total: 35 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Hard boil the eggs and peel them.
- In a large jar, combine the beetroot juice, vinegar, sugar, salt, mustard seeds, allspice, bay leaves, and peppercorns.
- Add the sliced onion to the jar.
- Add the eggs to the jar and ensure they are fully submerged in the juice mixture.
- Cover the jar and let it sit in the refrigerator for 2-3 days, stirring occasionally.
- Serve chilled.
Nutritional Information:
- Calories: 150 per egg (approximate)
- Fat: 7g
- Carbohydrates: 7g
- Protein: 10g
Dish Characteristics:
- Unique flavor from beetroot juice
- Tangy and slightly sweet
- Perfect as an appetizer or snack
User Comments:
- "This is a great way to add a little twist to a classic dish. The beetroot juice gives it a nice color and flavor."
- "The eggs absorb the flavors really well, making them very tasty."
- "I love how easy this is to make. It's a great recipe to have on hand for guests."
Special Precautions and Tips:
- Make sure to use fresh beetroot juice for the best flavor.
- Adjust the seasoning to taste if needed.
- Store in the refrigerator and use within 4-5 days.
