Pickled Eggs
Pickled eggs have been a classic pub snack and household staple for generations. Originally popularized as a preservation method before refrigeration, these eggs are now enjoyed for their tangy and slightly spicy flavor. They make a great protein-packed snack, a delicious addition to salads, or a unique topping for sandwiches. A pro tip: For a more vibrant color, add beet juice to the brine for beautifully pink pickled eggs!
Ingredients for this recipe
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Preparation Steps
1
Hard-boil the eggs until cooked through, then let them cool completely. Gently peel the eggs, being careful not to tear them.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are fully dissolved.
3
Place the peeled eggs into a clean glass jar. Distribute the garlic cloves, black peppercorns, bay leaves, and red chili flakes evenly among the eggs.
4
Pour the hot brine over the eggs, making sure they are completely covered.
5
Allow the mixture to cool to room temperature. Then, seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld.
6
The pickled eggs will develop a richer flavor the longer they sit. They can be stored in the refrigerator for up to two weeks.
