How to Make Pickled Eggs
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9 reviews
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How to Make Pickled Eggs
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Tangy, protein-packed, and endlessly customizable, these pickled eggs are a global favorite and a nostalgic British classic.
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Ingredients
- 1 cup water
- 1 cup apple cider vinegar raw, unfiltered
- 1 tablespoon sugar or honey
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 2 cloves garlic peeled
- 2 bay leaves dried
- 10 egg peeled, hard-boiled
- 2 serrano chili seeds removed for a milder flavor
Instructions
- In a small pot over medium heat, combine the water, vinegar, sugar, pickling spice, and salt. Bring to a gentle simmer (don't let it boil or the beneficial bacteria in the ACV will die) and stir until the sugar and salt dissolves.
- Add the garlic and bay leaves and remove from the heat.
- Fill a large, clean jar with the eggs.
- Slide in the serrano chilis, then pour in the pickling liquid, making sure the eggs are fully submerged. Store in the refrigerator for 1 week, then enjoy. The longer the eggs sit in the brine, the more flavorful they will be.
Nutrition Information
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Calories
89kcal
(4%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
187mg
(62%)
Sodium
336mg
(14%)
Potassium
93mg
(2%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
276IU
(6%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 336mg | 14% |
| Potassium | 93mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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