Low Sodium Classic Pickled Eggs
Transform your snack time or salad game with these *Low Sodium Classic Pickled Eggs*, a healthier twist on a beloved classic. This easy-to-make, tangy treat combines perfectly boiled eggs with a vibrant infusion of white vinegar, mustard seeds, black peppercorns, fresh dill, and garlic, all while keeping sodium levels low. A hint of sweetness from sugar and a burst of color from red onion elevate both the flavor and presentation. Ready in just 15 minutes of prep time and a short refrigeration period of at least 3 days, these pickled eggs are ideal for meal prep or as a unique addition to charcuterie boards. Whether enjoyed as a protein-packed snack or a zesty topping for salads and sandwiches, this recipe is proof that bold flavors don't need a lot of salt.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 pieces Large eggs
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaf
- 1 sprig Fresh dill
- 2 pieces Garlic cloves
- 0.5 pieces Red onion
Directions
Step 1
Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat and let sit for 9 minutes.
Step 2
Prepare an ice bath by filling a large bowl with ice and cold water.
Step 3
Transfer the eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes.
Step 4
Once cooled, gently crack and peel the eggs, placing them aside.
Step 5
In a medium saucepan, combine the white vinegar, water, and sugar. Stir over medium heat until the sugar dissolves completely.
Step 6
Add mustard seeds, black peppercorns, and bay leaf to the vinegar solution, and bring to a simmer. Allow it to simmer for 5 minutes.
Step 7
In a clean, large glass jar or several smaller jars, arrange the peeled eggs. Add the garlic cloves, halved red onion slices, and dill sprig among them.
Step 8
Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. If necessary, add a bit more vinegar and water in equal parts to cover the eggs.
Step 9
Seal the jars tightly and let them cool to room temperature before transferring them to the refrigerator.
Step 10
Refrigerate for at least 3 days to allow the flavors to meld, though a week is optimal for the best taste.
Step 11
Enjoy your low sodium pickled eggs as a delicious snack or a flavorful addition to salads and sandwiches!
Nutrition Facts
| Serving size | (1430.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1091.3 |
| Total Fat 61.5g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 862.5mg | 0% |
| Total Carbohydrate 49.6g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 28.7g | |
| Protein 74.4g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 436.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1381.8mg | 0% |
Source of Calories