Pickled Eggs with Apple Cider Vinegar Recipe
Welcome back, dear readers! Today, I’m thrilled to share a delightful twist on a classic preservation recipe that’s both easy and incredibly satisfying: Pickled Eggs with Apple Cider Vinegar. Perfect for snacks, appetizers, or just to have on hand for a tangy treat, this recipe will not only tickle your taste buds but also add a burst of flavor to your culinary repertoire!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12,12 pickled eggs 1x
Ingredients
Scale
- 12 large eggs
- 2 cups apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 4 cloves garlic, peeled and lightly crushed
- 2 bay leaves
- 1 small red onion, thinly sliced
- Optional: chili flakes or jalapeño slices for a spicy kick
Instructions
- Boil the Eggs: Place eggs in a large saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Transfer eggs to an ice bath to cool.
- Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil, then let simmer for 5 minutes.
- Peel and Jar: Peel the cooled eggs. In a large jar, layer the eggs with the sliced red onion.
- Add the Brine: Pour the hot brine over the eggs and onions, ensuring they are completely submerged. Add optional spices if desired.
- Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 3-4 days before consuming.
Nutrition
- Calories: Approx. 78 per egg