Pickled Eggs
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Prep Time
20m
Cook Time
10m
Total Time
30m
This recipe provides various flavorful options for pickled eggs: beet, curried, jalapeño, and tarragon. Each variation is packed with unique spices and herbs, making these pickled eggs a delicious addition to any meal or a satisfying snack on their own. A perfect way to preserve eggs while infusing them with bold flavors.
Ingredients
Servings:
6
Scale:
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Beet Pickled Eggs With Cardamom And Anise
Curried Pickled Eggs
Jalapeño Pickled Eggs
Tarragon Pickled Eggs
Steps
1
Prepare the eggs: Peel the eggs and place in the bottom of a clean, quart-sized glass jar.
2
Prepare the pickling liquid: In a medium saucepan, add the vinegar, water (or beet juice, if using), the onion (and jalapeño and/or garlic if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
3
Pickle the eggs: Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well). Seal the jar. Refrigerate up to 1 month. The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories625kcal
-
Fat18g
-
Saturated Fat5g
-
Carbohydrates97g
-
Fiber2g
-
Sugar87g
-
Protein27g
-
Cholesterol310mg
-
Sodium470mg
Percent Daily Values are based on a 2,000 calorie diet.