Easy Pickled Eggs
Pickled eggs are a great tangy snack and perfect charcuterie enhancement. As a southerner, I spent my youth eating the strangely colored red pickled eggs from the giant jar - some of y’all know what I’m talking about. These pure pickled eggs are clean, healthy, and will give your gut some nice probiotic action.
I also have a special trick for hard boiling eggs - without boiling water. Say whaaaat? Read on and find out how easy it is!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
6 large eggs
1 cup apple cider vinegar with the mother
Water
Equipment
Muffin baking pan
Large mixing bowl
Airtight container, such as a quart canning jar
Hardboiled Eggs Hack
Preheat the oven to 350° F. Fill the large mixing bowl with ice and water.
Place the eggs in the muffin tin and bake for 25 minutes.
Take the eggs out of the oven and immediately place in the ice bath for 10 minutes.
Remove the eggs from the ice bath - they’re ready for pickling!
Pickling the Eggs
Peel the hardboiled eggs and place them in your airtight container.
Fill the container halfway with apple cider vinegar, then add water until the eggs are covered.
Add a pinch of salt if desired, then place in the fridge.
The eggs will begin to taste tangy after resting overnight in the fridge, but I’ve found the peak flavor comes after about a week. The eggs will last for a month in the vinegar solution. Gently shake them daily to keep the vinegar solution thoroughly mixed.
Fill container halfway with apple cider vinegar, then add water until eggs are submerged.
Place the eggs in the fridge and let time make them tangy!
