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Emily's Pickled Eggs

Emily's Pickled Eggs

成本 $4.5, 保存 $15

來源: Recommended by CookPal

  • 181 分鐘
  • 12 份量
  • $4.5

食材

  • Main

    • 🥚 12 large eggs
    • 1 cup white vinegar
    • 💧 ½ cup water
    • 🧅 1 medium onion, sliced
    • 🧂 2 tablespoons coarse salt
    • 2 tablespoons pickling spice
    • 5 black peppercorns

步驟

1

Gather all ingredients.

2

Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.

3

Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.

4

Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.

5

Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.

營養成分

每份

🔥

78

卡路里

  • 6
    蛋白質
  • 2
    碳水化合物
  • 5
    脂肪

💡 The pickled eggs need at least 3 days in refrigeration to maximize flavor.Use high-quality vinegar for better results.These make a great low-carb snack or salad topping.To enhance spiciness, you can add a few slices of hot chili peppers.