pickled eggs Recipe
The Cured Eggs Formula may be a basic, protein-rich nibble that dates back centuries and is adored for its tart, savory flavor and long rack life.
Equipment
- 1 Saucepan
- 1 glass jar or mason jar with lid
- 1 Measuring cups and spoons
- 1 Slotted spoon
- 1 Knife and cutting board
Ingredients
- 12 hard-boiled eggs, peeled
- 2 cups white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 2 garlic cloves, peeled and smashed
- 1 small onion, thinly sliced
- 2 dried chili peppers
- Fresh dill, bay leaf, or beet juice
Instructions
- Peel the eggs after you’ve hard-boiled them and cooled them in an ice bath.
- For the brine, put vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds and optional spices in a saucepan. Bring the water to a boil, then leave it to simmer for 3–5 minutes.
- Put the peeled eggs in a tidy glass jar that has been thoroughly cleaned. If you like, place pieces of onion or herbs in the center of each slice.
- Cover the eggs with the hot brine after making it.
- Shut the lid on the jar after it has cooled off. Allow the liquid to cool down to the normal temperature in your home.
- Store: Place your beef in the refrigerator for at least three days before you have it. The best taste appears after waiting about 5–7 days.
- Serve it chilled, eat it on salads or pop it as a tasty snack.
Notes
This pickled egg recipe is simple to make and gives your eggs a nice tangy taste. Adjust the mix by including beets or hot peppers or switching the spices, to add life and heat to your meal. It’s a healthy snack to prepare that will keep in the fridge and bring extra flavor to your meals.