Description
Welcome back, dear readers! Today, I’m thrilled to share a delightful twist on a classic preservation recipe that’s both easy and incredibly satisfying: Pickled Eggs with Apple Cider Vinegar. Perfect for snacks, appetizers, or just to have on hand for a tangy treat, this recipe will not only tickle your taste buds but also add a burst of flavor to your culinary repertoire!
Ingredients
Scale
- 12large eggs
- 2 cupsapple cider vinegar
- 1 cupwater
- 1 tablespoonsugar
- 2 teaspoonssalt
- 1 teaspoonblack peppercorns
- 4cloves garlic, peeled and lightly crushed
- 2bay leaves
- 1small red onion, thinly sliced
- Optional: chili flakes or jalapeño slices for a spicy kick
Instructions
- Boil the Eggs: Place eggs in a largesaucepanand cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Transfer eggs to an ice bath to cool.
- Prepare the Brine: In asaucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil, then let simmer for 5 minutes.
- Peel and Jar: Peel the cooled eggs. In a large jar, layer the eggs with the sliced red onion.
- Add the Brine: Pour the hot brine over the eggs and onions, ensuring they are completely submerged. Add optionalspicesif desired.
- Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 3-4 days before consuming.
Notes
Eggs that are slightly older are easier to peel once boiled.Adjust the sugar and vinegar in the brine to taste. More sugar for a sweeter brine, or more vinegar for extra tang.Experiment with differentspicesand herbs to find your perfect pickle flavor.
Nutrition
- Calories: .78
- Sugar: 1
- Fat: .5
- Carbohydrates: 1
- Protein: 6