There’s something about pickled eggs that makes them irresistibly tangy, flavorful, and downright addictive. Whether you’re looking for a delightful snack or a unique addition to your charcuterie board, pickled eggs are the perfect choice. Get ready to pickle your palate and savor the deliciousness of these tangy treats!
Ingredients:
- 6 large eggs
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- 2 cloves garlic, peeled
- 1 small onion, thinly sliced
- 1 bay leaf
Instructions:
- Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes. Once cooked, remove the eggs and place them in a bowl of iced water to cool.
- In a separate saucepan, combine the white vinegar, water, sugar, pickling spice, salt, black peppercorns, red pepper flakes (if using), garlic, onion, and bay leaf. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let the pickling liquid cool completely.
- Once the eggs are cool, gently tap and peel off the eggshells. Make sure to handle the eggs with care to avoid any cracks or damage.
- Carefully place the peeled eggs into a clean glass jar or airtight container. Pour the cooled pickling liquid over the eggs, making sure they are fully submerged. If necessary, use a small weight, like a clean stone or a small plate, to keep the eggs underwater.
- Cover the jar or container and refrigerate the eggs for at least 24 hours to allow the flavors to develop. For best results, let them pickle for 3-5 days to achieve the ultimate taste.
- Once the pickled eggs are ready, it’s time to enjoy their tangy goodness. Serve them as a delicious snack, add them to salads, or incorporate them into your favorite recipes for an extra burst of flavor.
