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Pickled Eggs

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A simple and delicious recipe for homemade pickled eggs, perfect as a snack or side dish for gatherings and picnics.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 day
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 pieces Hard-boiled eggs Use fresh, quality eggs.
  • 1 cup Distilled white vinegar or apple cider vinegar
  • 1 cup Water Used to dilute the brine.
  • 1 tablespoon Sugar Adds sweetness.
  • 1 teaspoon Salt Essential for flavor.
  • Pickling spices (optional) Can include mustard seeds, dill, or garlic.

Method
 

Preparation
  1. Boil the eggs for 9-12 minutes to achieve the desired hardness.
  2. Transfer the boiled eggs to an ice bath to cool, making them easier to peel.
  3. In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle boil.
  4. Once boiling, remove from heat and allow the mixture to cool slightly.
  5. Peel the cooled eggs and place them into a clean jar.
  6. Pour the brine over the eggs, ensuring they are fully submerged.
  7. Tightly cover the jar and refrigerate for at least 24 hours for the best flavor.

Nutrition

Serving: 1gCalories: 60kcalCarbohydrates: 1gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 200mgSugar: 1g

Notes

Pickled eggs can last for several weeks when stored properly in the refrigerator. Their flavor improves over time. Use slightly aged eggs for easier peeling. Customize your brine with spices and herbs to suit your taste.
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