Description
These pickled eggs with a tangy apple cider vinegar brine are a flavorful, comforting snack that are easy to prepare and perfect for various occasions.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic (smashed)
Instructions
- Prepare the Eggs: Start by placing the six hard-boiled eggs in a clean jar. Make sure the jar is sterilized to prevent any contamination and ensure the eggs stay fresh.
- Cook the Brine: In a saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, and 2 smashed cloves of garlic. Bring this mixture to a boil over medium heat. Stir it until the salt and sugar have fully dissolved.
- Pour the Brine Over the Eggs: Once the brine is boiling, carefully pour it over the hard-boiled eggs in the jar, ensuring that the eggs are fully submerged in the liquid.
- Cool and Refrigerate: Allow the jar to cool to room temperature. Once cooled, cover it tightly with a lid and place it in the refrigerator. The eggs will need to sit and pickle for at least 24 hours to develop their flavor.
- Enjoy Your Pickled Eggs: After the waiting period, your pickled eggs are ready to enjoy! They can be kept in the refrigerator for up to four weeks.
- Serve and Enjoy: When you’re ready to serve the pickled eggs, simply remove them from the jar and enjoy them as a snack, in a salad, or with your favorite meal.
Notes
These pickled eggs last up to four weeks in the refrigerator. You can experiment with different spices and vinegar types for varied flavors.
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg
