Jt's Pickled Eggs
Transform your snack game with JT's Pickled Eggs, a tangy, protein-packed delight that's as versatile as it is flavorful! Featuring 12 perfectly hard-boiled eggs steeped in a spiced brine of white vinegar, garlic, mustard seeds, and a hint of chili flakes, this easy recipe strikes the perfect balance between zesty and aromatic. For a bold twist, add a beet for a stunning ruby hue that will make these pickled eggs a show-stopper on any charcuterie board or salad. Ready in just 20 minutes of prep time and best enjoyed after a few days of marinating, JT's Pickled Eggs deliver a satisfying punch of flavor in every bite. Perfect for meal prepping, snacking, or entertaining, this recipe is a must-try for fans of pickled treats!
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Ingredients
- 12 large hard-boiled eggs
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon yellow mustard seeds
- 4 cloves garlic cloves
- 2 leaves bay leaves
- 1 teaspoon red chili flakes
- 1 small beet (optional, for coloring)
Directions
Step 1
Peel the hard-boiled eggs and set them aside. Make sure eggs are fully cooked and cooled before peeling to prevent breaking.
Step 2
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Bring the mixture to a gentle boil, stirring to dissolve the sugar and salt completely.
Step 3
Add whole black peppercorns, mustard seeds, garlic cloves (lightly smashed), bay leaves, and red chili flakes into the boiled mixture. If using a beet for color, peel and cut it into quarters before adding it to the liquid.
Step 4
Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld together, then remove from heat and let the brine cool down to room temperature.
Step 5
Place the peeled eggs into a clean, sterilized glass jar or container large enough to hold all the eggs and brine.
Step 6
Once the brine has cooled, carefully pour it over the eggs, ensuring that they are fully submerged. If using the beet, ensure it’s placed in the jar as well for even coloring.
Step 7
Seal the jar or container tightly with a lid and refrigerate for at least 48 hours before serving. For best results, allow the eggs to pickle for 5-7 days to fully absorb the flavors.
Step 8
Serve the pickled eggs as a snack, a topping for salads, or alongside charcuterie boards. Refrigerate leftovers in the brine for up to one month.
Nutrition Facts
| Serving size | (1451.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1117.7 |
| Total Fat 61.0g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 10.9g | |
| Cholesterol 2466mg | 0% |
| Sodium 3220.3mg | 0% |
| Total Carbohydrate 46.6g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 32.4g | |
| Protein 77.6g | 0% |
| Vitamin D 600IU | 0% |
| Calcium 394.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1534.8mg | 0% |
Source of Calories