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Pickled Eggs with Apple Cider Vinegar Recipe

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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!

Ingredients

Scale
  • 12large eggs
  • 2 cupsapple cider vinegar
  • 1 cupwater
  • 1 tablespoonsugar
  • 2 teaspoonssalt
  • 1 teaspoonblack peppercorns
  • 4cloves garlic, peeled and lightly crushed
  • 2bay leaves
  • 1small red onion, thinly sliced
  • Optional: chili flakes or jalapeño slices for a spicy kick

Instructions

  1. Boil the Eggs: Place eggs in a largesaucepanand 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.
  2. Prepare the Brine: In asaucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil, then let simmer for 5 minutes.
  3. Peel and Jar: Peel the cooled eggs. In a large jar, layer the eggs with the sliced red onion.
  4. Add the Brine: Pour the hot brine over the eggs and onions, ensuring they are completely submerged. Add optionalspicesif desired.
  5. Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 3-4 days before consuming.

Notes

Eggs that are slightly older are easier to peel once boiled.
Adjust the sugar and vinegar in the brine to taste. More sugar for a sweeter brine, or more vinegar for extra tang.
Experiment with differentspicesand herbs to find your perfect pickle flavor.

Nutrition

Find it online: https://mykitchenstorie.com/pickled-eggs-with-apple-cider-vinegar-recipe-2/