A tangy and spicy way to preserve eggs, perfect for snacking or adding to salads.
Ingredients
- 12 whole eggs hard-boiled and peeled
- 2 cups white vinegar or apple cider vinegar
- 1 cup water filtered
- 1 tablespoon sugar adjust for desired sweetness
- 1 tablespoon salt pickling or kosher
- 1 teaspoon black peppercorns whole
- 1 teaspoon mustard seeds
- 3 cloves garlic peeled
- 1 small onion sliced
- 1 teaspoon dried dill or fresh
Instructions
- Place the hard-boiled and peeled eggs in a large glass jar.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat.
- Once the mixture is boiling, add the peppercorns, mustard seeds, garlic cloves, onion slices, and dill.
- Reduce the heat and let the mixture simmer for about 5 minutes to blend the flavors.
- Pour the hot vinegar mixture over the eggs in the jar, ensuring the eggs are completely submerged.
- Seal the jar with a lid and let it cool to room temperature before refrigerating.
- For the best flavor, let the eggs pickle in the refrigerator for at least 2-3 days before serving.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 230mgPotassium: 69mgSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 3mg