Appetizers & Snacks

Pickled Eggs with Apple Cider Vinegar Recipe

By Emma :

Everyday Culinary Delights👩‍🍳

Pickled Eggs with Apple Cider Vinegar

Thank you so much for stopping by the blog today! Your support means the world to me, and I am truly grateful for every read, share, and comment. Today, I’m sharing a special treat from my kitchen to yours—a recipe that is as delightful to prepare as it is to share: Pickled Eggs with Apple Cider Vinegar. This recipe is not just a nostalgic nod to traditional preserves but a vibrant, tasty snack that promises to be a conversation starter!


Ingredients

  • 12 large eggs
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 4 cloves garlic, peeled and lightly crushed
  • 2 bay leaves
  • 1 small red onion, thinly sliced
  • Optional: 1 teaspoon chili flakes or 1 jalapeño, sliced for a spicy kick

How to Make Pickled Eggs

  1. Prepare the Eggs: Begin by hard boiling the eggs. Place the eggs in a large saucepan, cover them with cold water by 1 inch, and bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let stand for 12 minutes, then transfer to an ice bath to cool.
  2. Peel the Eggs: Once cool, gently peel the eggs. This can be a meditative task—take your time and enjoy the process!
  3. Make the Pickling Solution: In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil, then simmer for 5 minutes to let the flavors meld.
  4. Layer the Eggs and Onions: In a clean jar, layer the peeled eggs and sliced red onion.
  5. Pour and Seal: Carefully pour the hot pickling solution over the eggs, ensuring they are completely submerged. Add chili flakes or jalapeño if using.
  6. Cool and Refrigerate: Let the jar come to room temperature, then seal and refrigerate. The pickled eggs will be ready to eat in 3-4 days and will keep for up to a month.

Helpful Tips

  • Ensure Freshness: Use eggs that are about a week old—they peel more easily after boiling.
  • Customize Your Brine: Feel free to adjust the sweetness or acidity according to your taste by tweaking the sugar and vinegar ratios.

Substitutions/Variations

  • Vinegar Variety: No apple cider vinegar? White vinegar or even rice vinegar can work in a pinch, though the flavor profile will change.
  • Add Herbs: Feel free to add fresh dill, thyme, or other herbs to create a different flavor dimension.

Frequently Asked Questions

Q: How long do pickled eggs last? A: When stored properly in the refrigerator, pickled eggs can last up to a month.

Q: Can I pickle other things using this brine? A: Absolutely! This brine works wonderfully with vegetables like carrots, cucumbers, or even green beans.

Storage Instructions

Store the pickled eggs in the refrigerator at all times. Keep them in their brine and in an airtight container to maintain freshness and prevent odors from permeating.

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There you have it—a simple yet incredibly satisfying way to make pickled eggs with apple cider vinegar at home. It’s a blast from the past with a modern twist, proving that some of the best flavors can come from the simplest of recipes. Try this out and let your kitchen be a space of culinary exploration and joy!

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Pickled Eggs with Apple Cider Vinegar Recipe

Pickled Eggs with Apple Cider Vinegar Recipe


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  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 12 pickled eggs 1x

Description

Welcome back, dear readers! Today, I’m thrilled to share a delightful twist on a classic preservation recipe that’s both easy and incredibly satisfying: Pickled Eggs with Apple Cider Vinegar. Perfect for snacks, appetizers, or just to have on hand for a tangy treat, this recipe will not only tickle your taste buds but also add a burst of flavor to your culinary repertoire!


Ingredients

Scale
  • 12 large eggs
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 4 cloves garlic, peeled and lightly crushed
  • 2 bay leaves
  • 1 small red onion, thinly sliced
  • Optional: chili flakes or jalapeño slices for a spicy kick

Instructions

  1. Boil the Eggs: Place eggs in a large saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Transfer eggs to an ice bath to cool.
  2. Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring to a boil, then let simmer for 5 minutes.
  3. Peel and Jar: Peel the cooled eggs. In a large jar, layer the eggs with the sliced red onion.
  4. Add the Brine: Pour the hot brine over the eggs and onions, ensuring they are completely submerged. Add optional spices if desired.
  5. Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 3-4 days before consuming.

Notes

  • Eggs that are slightly older are easier to peel once boiled.
  • Adjust the sugar and vinegar in the brine to taste. More sugar for a sweeter brine, or more vinegar for extra tang.
  • Experiment with different spices and herbs to find your perfect pickle flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snacks
  • Method: Boiling and Pickling
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg
  • Calories: Approx. 78 per egg
  • Sugar: Less than 1g
  • Sodium: Approx. 200mg
  • Fat: Approx. 5g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: Less than 1g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: Approx. 186mg

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