Pickled eggs chicken

10 servings
1 day 15 min

How to marinate chicken eggs? Prepare all the products listed in the composition. Chicken eggs should be fresh, better than average, so they are better soaked in marinade. Wash them well right away.

Wash the small beets, peel and thinly chop into crescents.

Boil the chopped beets until soft (cook for about 10-15 minutes after boiling) with 2-3 tablespoons of vinegar added. Then its color will become more saturated and bright.

Meanwhile, prepare the eggs. Boil them hard-boiled in salted water (cook for about 8 minutes after boiling). The yolk will remain soft and during this time will not acquire an unpleasant blue color. Pour cold water over the boiled eggs. When cool, drain and peel the eggs.

We start preparing marinade. Add salt to the beetroot pan.

Pour in the sugar.

Pour in 9% table vinegar.

Add all the spices. I took dry mustard in the grains, bay leaves, allspice and black peppercorns. You can choose absolutely any spice to your liking.

Add Provence herbs or another favorite herb mix. Boil the marinade over a moderate heat with the spices for another 2-3 minutes.

Wash 1. 5 liter jar with soda. It is advisable to sterilize it by holding it over the steam. Or put it in a cold oven and warm for 10 minutes at 170 degrees. Also wash the lid with soda and boil for 5-10 minutes. Transfer the peeled eggs to a dry prepared jar. Pour over the hot beetroot marinade. Cover and wait until cool. When the can has cooled, close the lid tightly and refrigerate for 24 hours.

After a day, pickled eggs can be tried. Enjoy your meal!