Pickled Eggs Recipe
Pickled eggs have a rich history that dates back to the medieval period. Initially, they were created as a method of preserving eggs before the advent of refrigeration. Pickling in vinegar or brine helped extend the shelf life of eggs, making them a staple for travelers and soldiers.
Equipment
- Large saucepan
- Medium saucepan
- Measuring cups and spoons
- Large bowl
- Slotted spoon
- Clean glass jar with a lid (large enough to hold 12 eggs)
- Knife and cutting board
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1 large onion, thinly sliced
- 2 garlic cloves, peeled and smashed
- Optional: 1 beet, peeled and sliced (for color), or 1 teaspoon turmeric (for yellow color)
Instructions
- Boil the Eggs:Place the eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, let the eggs cook for 10 minutes.
- Remove the saucepan from heat and transfer the eggs to a large bowl of ice water using a slotted spoon. This stops the cooking process and makes the eggs easier to peel.
- Prepare the Pickling Brine:In a medium saucepan, combine the vinegar, water, sugar, and salt. Add the black peppercorns, mustard seeds, coriander seeds, and dill seeds.
- Add the sliced onion and garlic cloves to the mixture. If using, add the beet slices or turmeric for coloring. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
- Peel the Eggs:Once the eggs are cool, gently tap them on a hard surface to crack the shells. Peel the eggs under running water to help remove any stubborn bits of shell.
- Combine Eggs and Brine:Place the peeled eggs in a clean glass jar.Carefully pour the hot brine mixture over the eggs, ensuring they are fully submerged. You can use a clean spoon to push the eggs down if needed.
- Seal and Store:Seal the jar tightly with its lid.Allow the jar to cool to room temperature, then refrigerate.For the best flavor, let the eggs pickle for at least 3 days. However, waiting 1-2 weeks will yield even tastier results.