Hello, gourmands! We’re going on a nostalgic journey with a time-honored favorite today: Pickled Eggs. These zesty, colorful gems are more than simply a treat for your taste buds—they transport you to a more carefree era when Grandma’s kitchen contained the recipes for the tastiest meals. So join us as we reveal the magic of a traditional pickled egg recipe that will take you back in time with every bite.
INGREDIENTS
- 12 large eggs
- 2 cups white vinegar
- 1/2 cups water
- 1/2 cups sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 bay leaf
- 1 small onion, thinly sliced
- 1 small beet, peeled and sliced (for that lovely pink hue)
INSTRUCTIONS
Step 1: Boil the Eggs
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Put the eggs in a pot and fill it with water.
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Water is heated to a rolling boil before being simmered gently.
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Simmer the eggs for 10 to 12 minutes.
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Once finished, place the eggs in a bowl of ice water to swiftly cool them. Additionally, this facilitates later peeling.
Step 2: Prepare the Pickling Liquid
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White vinegar, water, sugar, salt, black peppercorns, mustard seeds, allspice, cloves, and the bay leaf should all be combined in a separate pot.
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This combination should be heated until it boils, then it should be simmered for about five minutes.
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Pickling liquid should be taken off the heat and allowed to cool.
Step 3: Peel the Eggs
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Gently crack and peel your boiled eggs once they have cooled. This ought to be simple thanks to the ice water bath.
Step 4: Layer the Jar
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Layer the sliced onions, diced beets, and peeled eggs in your preferred jar or airtight container.
Step 5: Pour the Pickling Liquid
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Pour the cooled pickling liquid over the eggs and vegetables until they are thoroughly covered, either with a funnel or a steady hand.
Step 6: Seal and Wait
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Put the jar or container in the refrigerator after carefully sealing it.
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Your pickled eggs should marinade for at least 48 hours, but the flavors will merge and the eggs will taste even better after a week or two.
Step 7: Enjoy!
-
It’s time to enjoy your Classic Pickled Eggs once they’ve had a chance to absorb all that delicious flavor. Take pleasure in these tart, wistful delicacies alone, sliced over salads, or as a side dish to your preferred sandwiches.
Classic Pickled Eggs
Equipment
- A large saucepan
- A mixing bowl
- A jar or airtight container
- A funnel (optional)
- A ladle
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1/2 cups water
- 1/2 cups sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 bay leaf
- 1 small onion, thinly sliced
- 1 small beet, peeled and sliced (for that lovely pink hue)
Instructions
Step 1: Boil the Eggs
- Put the eggs in a pot and fill it with water.
- Water is heated to a rolling boil before being simmered gently.
- Simmer the eggs for 10 to 12 minutes.
- Once finished, place the eggs in a bowl of ice water to swiftly cool them. Additionally, this facilitates later peeling.
Step 2: Prepare the Pickling Liquid
- White vinegar, water, sugar, salt, black peppercorns, mustard seeds, allspice, cloves, and the bay leaf should all be combined in a separate pot.
- This combination should be heated until it boils, then it should be simmered for about five minutes.
- Pickling liquid should be taken off the heat and allowed to cool.
Step 3: Peel the Eggs
- Gently crack and peel your boiled eggs once they have cooled. This ought to be simple thanks to the ice water bath.
Step 4: Layer the Jar
- Layer the sliced onions, diced beets, and peeled eggs in your preferred jar or airtight container.
Step 5: Pour the Pickling Liquid
- Pour the cooled pickling liquid over the eggs and vegetables until they are thoroughly covered, either with a funnel or a steady hand.
Step 6: Seal and Wait
- Put the jar or container in the refrigerator after carefully sealing it.
- Your pickled eggs should marinade for at least 48 hours, but the flavors will merge and the eggs will taste even better after a week or two.
Step 7: Enjoy!
- It's time to enjoy your Classic Pickled Eggs once they've had a chance to absorb all that delicious flavor. Take pleasure in these tart, wistful delicacies alone, sliced over salads, or as a side dish to your preferred sandwiches.
Video
Frequently Asked Questions:
1. What are Pickled Eggs?
Pickled eggs are hard-boiled eggs that have been preserved with various spices and flavorings in a vinegar-based solution. The eggs acquire a tangy, flavorful flavor as a result of the pickling process.
2. How Do You Make Pickled Eggs?
In order to make pickled eggs, you must first boil the eggs, then make a pickling solution with vinegar and spices and let the eggs marinade in it. You can follow our simple method to learn how to do it step-by-step.
3. Are Pickled Eggs Healthy?
When eaten sparingly, pickled eggs can make for a healthy snack. In addition to various vitamins and minerals, they offer protein. But since pickling might result in a high sodium content, it’s important to consume them in moderation.
4. How Long Do Pickled Eggs Last?
In the refrigerator, properly preserved pickled eggs can last for a few weeks to a few months. The important thing is to keep them in an airtight container and soak them in the pickling solution.
5. Can You Use Different Flavors in Pickled Eggs?
By including different spices, herbs, or even vegetables in the pickling solution, you can experiment with diverse flavors. This enables you to adjust the flavor to your preferences.
6. What Dishes Can You Serve Pickled Eggs With?
Pickled eggs can be eaten as a snack on their own, sliced over salads, or served as a side dish to go with sandwiches and other hearty meals. They give a variety of foods a tangy kick.
7. Do Pickled Eggs Need to Be Refrigerated?
Yes, pickled eggs must be kept in the fridge to preserve their safety and freshness. The use of refrigeration helps stop bacterial growth and food spoiling.
8. Can You Make Pickled Eggs Without Vinegar?
While vinegar is frequently used in pickled egg recipes, you may also experiment with various pickling techniques utilizing brine or other acidic liquids like lemon juice.
9. Are Pickled Eggs Safe to Eat?
When made and preserved properly, pickled eggs are safe to eat. To avoid spoiling, make sure they are completely soaked in the pickling solution and kept in a fresh, airtight container in the refrigerator.
10. What’s the History of Pickled Eggs?
In response, pickled eggs have a lengthy history with roots in the 19th century. Before the widespread adoption of contemporary refrigeration techniques, they were originally developed as a means of egg preservation.
Nutrition Fact –
Serving Size: 1 pickled egg
Calories: Approximately 60-70 calories
Protein: Approximately 6-7 grams
Fat: Approximately 3-4 grams
Carbohydrates: Approximately 2-3 grams
Fiber: Less than 1 gram
Sugar: Approximately 1-2 grams
Sodium: Approximately 200-300 milligrams (mainly from the pickling liquid)
Vitamins and Minerals: Pickled eggs can provide small amounts of various vitamins and minerals, such as B vitamins (particularly B12), phosphorus, and selenium.
