Description
Tangy pickled eggs with apple cider vinegar bring zesty farmhouse charm to any table. Small batches of this classic preservation method deliver bold flavor and nostalgic comfort in each perfectly seasoned bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
- 2 cups (473 ml) apple cider vinegar
- 1 cup (237 ml) water
- 1 small red onion, thinly sliced
Seasoning:
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 4 cloves garlic, peeled and lightly crushed
- 2 bay leaves
Optional Spicy Addition:
- Chili flakes or jalapeno slices
Instructions
- Gently place whole eggs in a spacious pot, covering them completely with cool water. Bring the liquid to a rolling boil, then immediately cover and remove from heat. Allow eggs to rest undisturbed for precisely 12 minutes.
- Transfer eggs into an ice water bath, creating a rapid cooling environment that halts the cooking process and facilitates easier shell removal.
- Carefully peel the eggs, removing the shells completely and ensuring no shell fragments remain attached.
- Prepare a clean glass jar, positioning sliced red onion as a flavorful base layer.
- Arrange peeled eggs neatly atop the onion slices, creating a uniform arrangement.
- Craft the pickling liquid by combining apple cider vinegar, water, sugar, salt, whole peppercorns, crushed garlic cloves, and aromatic bay leaves in a saucepan.
- Bring the mixture to a vigorous boil, then reduce heat and allow the liquid to simmer for 5 minutes, enabling the spices to release their complex flavors.
- Pour the hot, fragrant pickling liquid directly over the eggs and onions, ensuring complete submersion.
- Let the jar cool naturally to room temperature, then securely seal the lid.
- Store in the refrigerator for a minimum of 3-4 days, allowing the eggs to absorb the tangy, spiced marinade before enjoying.
Notes
- Choose fresh, high-quality eggs at room temperature for easier peeling and more even cooking.
- Gently tap and roll eggs on a hard surface to create micro-cracks, making shell removal smoother after boiling.
- Add a splash of white vinegar to boiling water to help prevent egg whites from leaking if shells crack during cooking.
- For vegetarian adaptation, replace eggs with firm tofu cubes or hard boiled eggs, maintaining similar pickling process.
- Select wide-mouth glass jars with tight-sealing lids to prevent bacterial contamination and preserve pickle flavor.
- Experiment with different spices like mustard seeds, dill, or red pepper flakes to customize the pickling brine’s complexity.
- Store pickled eggs in the refrigerator for up to two weeks, always using clean utensils when removing from jar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snacks, Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 70
- Sugar: 0.4 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg