Paleo Classic Pickled Eggs
Elevate your snacking game with these **Paleo Classic Pickled Eggs**, a tangy and protein-packed treat that’s naturally gluten-free and free of refined sugars. This easy recipe features hard-boiled eggs infused with a perfectly balanced brine made from **apple cider vinegar**, a touch of **honey**, and fragrant aromatics like **garlic, dill, and black peppercorns**. Ready in just 20 minutes of hands-on prep time, these eggs are transformed into a flavorful bite after a two-day soak in the refrigerator. Perfect as a grab-and-go snack, a low-carb side dish, or even a savory addition to a charcuterie board, these pickled eggs are both wholesome and versatile. Store them for up to two weeks in the fridge for convenient paleo-friendly goodness!
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Ingredients
- 12 pieces large eggs
- 2 cups apple cider vinegar
- 1 cup water
- 2 tablespoons honey
- 2 teaspoons sea salt
- 4 pieces garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 1 piece bay leaf
- 4 pieces dill sprigs
Directions
Step 1
Place the eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Step 2
Once the water reaches a boil, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.
Step 3
After 10 minutes, transfer the eggs to a large bowl filled with ice water to stop the cooking process. Allow them to cool completely before peeling.
Step 4
While the eggs are cooling, prepare the pickling solution by combining apple cider vinegar, water, honey, sea salt, garlic cloves, black peppercorns, and the bay leaf in a medium saucepan over medium heat.
Step 5
Bring the mixture to a simmer, stirring occasionally, until the honey and salt have dissolved. Remove from heat and let it cool slightly.
Step 6
Peel the cooled eggs and place them in a large, clean glass jar or container with a tight-fitting lid.
Step 7
Pour the warm pickling solution over the eggs, ensuring that they are completely submerged. Add the dill sprigs on top.
Step 8
Seal the jar tightly and refrigerate the eggs for at least 48 hours before serving to allow the flavors to fully develop.
Step 9
Enjoy the pickled eggs as a snack or side dish. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1387.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1098.3 |
| Total Fat 60.1g | 0% |
| Saturated Fat 18.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 5531.7mg | 0% |
| Total Carbohydrate 57.4g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 36.3g | |
| Protein 73.2g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 426.6mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1314.7mg | 0% |
Source of Calories