Soaking peeled, hard-cooked eggs in a simple pickling solution for a couple of days creates a unique treat that’s great for chopping into a salad, slicing for a sandwich or just for extra delicious snacking. If you’d like to make a dozen eggs, simply double the brine.
Special Diets:
Method
Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer.
Cover eggs by 1 inch with cool water.
Over medium-high heat, bring water just to a boil.
Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.
Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down.
Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.
Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.
Remove pickling mixture from heat, and while hot, add to the container of peeled eggs.
Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).
Nutritional Info
Serving Size
1 egg
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.