Description
Learn how to make tangy, flavorful pickled eggs with apple cider vinegar. Perfect snack or appetizer ready in just 25 minutes
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 the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath to cool.
- Prepare the Brine: In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil and simmer for 5 minutes.
- Peel and Jar the Eggs: Peel the cooled eggs and layer them in a sterilized jar with sliced red onion.
- Add the Brine: Pour the hot brine over the eggs and onions, ensuring they are fully submerged. Add optional spices for heat.
- Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 3-4 days before enjoying.
Notes
- Use fresh eggs to avoid cracking during boiling.
- For best flavor, let the eggs sit in the brine for a week before eating.
- Experiment with additional spices like mustard seeds or dill for unique flavors.
- Always store pickled eggs in the refrigerator to ensure safety and freshness.
- Prep Time: 10 minutes
- Cook Time: 15minutes