Pickled Eggs
Ingredients
- 1 cup apple cider vinegar
- 1 cup beet juice
- 1/4 onion,
- 1/3 cup sugar
- 3 pods cardamom pods
- 1 star anise
- 6 eggs hard cooked eggs
- 1 beet, beet,
- 1 cup cider vinegar
- 3/4 cup water
- 1/4 onion,
- 3/4 cup sugar
- 3 cardamom pods
- 1 teaspoon mustard seeds
- 1 tablespoon yellow curry powder
- 6 eggs hard cooked eggs
- 3/4 cup cider vinegar
- 3/4 cup water
- 1/2 cup plus 1 tablespoon 1/2 cup plus 1 tablespoon sugar
- 1/4 onion, sliced
- 2 peppers jalapeño peppers
- 1 clove garlic,
- 6 cloves
- 1 teaspoon cumin seeds
- 1 leaf bay leaf
- 1/2 teaspoon oregano
- 6 eggs hard cooked eggs
- 3/4 cup cider vinegar
- 3/4 cup water
- 1/4 onion,
- 1/2 cup plus 1 tablespoon sugar
- 2 sprigs fresh tarragon
- 1 teaspoon mustard seeds
- 1 teaspoon herbs de Provence
- 6 hard cooked eggs, peeled
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Instructions
- Peel the eggs and place in the bottom of a clean, quart-sized glass jar.
- 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.,Instead of cooking a raw beet to get the water for beet pickled eggs, you can use the liquid from a can of beets.
- 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.,Did you enjoy this recipe? Which pickled egg is your favorite? Let us know below!
Source
Original recipe: View Original