Pickled Pink Eggs

Ingredients

• 4 x eggs
• 1 dl vinegar 7%
• 1 pinch salt
• ¼ tsp whole pepper
• 50 g sugar
• 1 x beetroot

Method

1. Cook the eggs for 8 minutes.
2. Let cool and peel off the eggshell.
3. Put all the ingredients into a pot. Cut 1 small beetroot into pieces and put in the pot together with vinegar (I used white wine vinegar), sugar, pepper and salt. Bring all the ingredients to a boil until the sugar has dissolved.
4. Cool the mixture and remove the beetroot pieces. Place the mixture and the eggs in a freezer bag and leave to cool overnight. VOILA!