Pickled Eggs with Beetroot, Black Tea and Turmeric


  • 3 medium-size fresh beetroots, peeled and thinly sliced
  • 2 ½ cups water
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • 1 tablespoon plain salt
  • 6 large, hard-boiled eggs unpeeled


  1. Bring the beetroot, water, vinegar, sugar, salt, to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes until the liquid is concentrated. Remove from heat.
  2. Crack the eggshells all over, using the back of a wooden spoon.
  3. Submerge eggs in the beet mixture and let stand for 15 minutes. Cover and chill 2-24 hours. The longer the eggs are in the beet juice the darker the colour will be.

To serve, peel and slice in half, or for more effect leave whole.