Description
Delight in these tangy, flavorful classic pickled eggs, perfect for snacking or as an addition to various dishes.
Ingredients
Scale
- 6 Hard-Boiled Eggs
- 1 Cup Vinegar (white or apple cider)
- 1 Cup Water
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Black Peppercorns
- 1 Bay Leaf
- 1 Garlic Clove (optional)
- Red Pepper Flakes (optional, to taste)
Instructions
- Carefully peel the hard-boiled eggs and place them gently in a clean glass jar. Ensure they fit snugly without crowding.
- In a medium saucepan, combine the vinegar, water, salt, sugar, mustard seeds, peppercorns, bay leaf, and garlic (if using). Stir the mixture and bring it to a gentle simmer until the salt and sugar dissolve fully.
- Pour the hot brine over the eggs in the jar, making sure each egg is submerged.
- Allow the jar to cool to room temperature before sealing it tightly. Refrigerate for at least 48 hours to let the flavors fuse together beautifully.
Notes
Pickled eggs last for up to 3-4 weeks in the fridge. Customize flavors by experimenting with spices.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg