Name: Pickled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 cup apple cider vinegar -; 1 cup beet juice* -; 1/4 onion, sliced -; 1/3 cup granulated sugar -; 3 cardamom pods -; 1 star anise -; 6 hard cooked eggs**, peeled -; 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked* -; 1 cup cider vinegar -; 3/4 cup water -; 1/4 onion, sliced -; 3/4 cup white granulated sugar -; 3 cardamom pods -; 1 teaspoon mustard seeds (yellow or brown) -; 1 Tbsp yellow curry powder -; 6 hard cooked eggs**, peeled -; 3/4 cup cider vinegar -; 3/4 cup water -; 1/2 cup plus 1 Tbsp white granulated sugar -; 1/4 onion, sliced -; 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded -; 1 garlic clove, peeled -; 6 cloves -; 1 teaspoon cumin seeds -; 1 bay leaf -; 1/2 teaspoon dry oregano -; 6 hard cooked eggs**, peeled -; 3/4 cup cider vinegar -; 3/4 cup water -; 1/4 onion, sliced -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pickled Eggs

1. 1 cup apple cider vinegar -

2. 1 cup beet juice* -

3. 1/4 onion, sliced -

4. 1/3 cup granulated sugar -

5. 3 cardamom pods -

6. 1 star anise -

7. 6 hard cooked eggs**, peeled -

8. 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked* -

9. 1 cup cider vinegar -

10. 3/4 cup water -

11. 1/4 onion, sliced -

12. 3/4 cup white granulated sugar -

13. 3 cardamom pods -

14. 1 teaspoon mustard seeds (yellow or brown) -

15. 1 Tbsp yellow curry powder -

16. 6 hard cooked eggs**, peeled -

17. 3/4 cup cider vinegar -

18. 3/4 cup water -

19. 1/2 cup plus 1 Tbsp white granulated sugar -

20. 1/4 onion, sliced -

21. 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded -

22. 1 garlic clove, peeled -

23. 6 cloves -

24. 1 teaspoon cumin seeds -

25. 1 bay leaf -

26. 1/2 teaspoon dry oregano -

27. 6 hard cooked eggs**, peeled -

28. 3/4 cup cider vinegar -

29. 3/4 cup water -

30. 1/4 onion, sliced -

31. 1/2 cup plus 1 Tbsp white granulated sugar -

32. 2 sprigs fresh tarragon -

33. 1 teaspoon mustard seeds -

34. 1 teaspoon Herbs de Provence -

35. 6 hard cooked eggs**, peeled -

How to cook deliciously - Pickled Eggs

1. Stage

Prepare the eggs: Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

2. Stage

Prepare the pickling liquid: 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.

3. Stage

Pickle the eggs: 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!