BEET PICKLED EGGS
6 large eggs
1 cup white vinegar
2 teaspoons salt
2 teaspoons sugar
1 cup water
1 small beet
1/2 small red onion
1 teaspoon black peppercorns
1/2 teaspoon coriander seed
2 bay leaves
dill
flaky salt
_ boil eggs for 8 minutes
[poke a tiny hole into the rounder end so they don‘t crack]
_ shock them an ice bath to stop them from cooking further
_ peel eggs and place in a glass jar.
_ bring vinegar, salt, sugar, and water to a boil
_ peel and thinly slice beets into strips
_ slice onions into thin rings
_ add beets, onion, peppercorns, coriander, and bay leaf
_ turn off heat and let the mixture cool slightly
_ pour over eggs
_ chill in the fridge for at least 3 hours [or over night]
_ sprinkle with dill, freshly ground black pepper and flaky salt
IN ROTE BEETE EINGELEGTE EIER
6 große Eier
250 ml weißer Essig
2 Teelöffel Salz
2 Teelöffel Zucker
250 ml Wasser
1 kleine rote Beete
1/2 kleine rote Zwiebel
1 Teelöffel schwarze Pfefferkörner
1/2 Teelöffel Koriandersamen
2 Lorbeerblätter
Dill
Salzflocken
