Eggs, Pickled — Recipes

Ingredients

10 large hard boiled eggs , peeled
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon pickling spice
1 teaspoon salt
2 cloves garlic , peeled and crushed
1 large bay leaf
a few slivers of red onion
a few fresh dill sprigs

Directions

Make hard boiled eggs and peel them (<< that link is my preferred method.)
In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.

Fill a clean 2-liter glass jar with your eggs.

Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.

Notes

Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.

Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!

Nutrition