The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Beetroot pickled eggs
Make sure to use British Lion Quality stamped eggs for this pickle. Try these pickled eggs in a nicoise salad.
Ingredients
- 6 large eggs (British Lion Quality)
- 200 g (7oz) bought cooked beetroot, chopped (reserve juices)
- 300 ml (10 fl oz (1/2 pint)) cider vinegar
- 1 tsp. mustard seeds
- 2 shallots, sliced
- 8 black peppercorns
- 2 Tbsp. granulated sugar
Directions
- Step 1
Cook eggs in a pan of boiling water for 12min. Lift into a bowl of ice-cold water and cool. Peel and put into a 900ml (1½ pint) sterilised jar.
- Step 2
In a medium pan, heat beetroot and juices, vinegar, mustard seeds, shallots, peppercorns, sugar and 100ml (3½fl oz) water until sugar dissolves. Bring to the boil, simmer for 5min.
- Step 3
Pour liquid into egg jar, seal. Leave to cool, then chill. The eggs will be ready after 3 days, but will last for up to 3 weeks in the fridge.
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- Step 1
GH Tip
As with all pickling, sterilise equipment first.

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