If you’re looking for a quick, on-the-go snack, this is it! We fell in love with pickled eggs at a local cider house a handful of years back and then Covid hit and we weren’t able to get our pickled egg fix. I am not a huge regular hard boiled egg fan, but I can’t get enough of anything pickled, especially eggs. For someone who has to eliminate gluten in all aspects, these snacks are perfect. They are also a great source of protein, contain healthy fats and include the benefits of apple cider vinegar. The majority of typical pickled egg recipes call for white vinegar and quite a bit of sugar, which is usually beet sugar or cane sugar. In this recipe that I’ve adapted a number of different ways, I decided to use apple cider vinegar and coconut sugar, if any sugar. I also use red onions instead of beets because they have a lower sugar content but offer the same beautiful pink hue to the eggs. The great thing about pickling is that you can pretty much add which ever vegetables you like and they will taste great. But, when it comes down to this recipe, I like to stick to simple ingredients. I’ve never been someone who enjoys sipping on ACV with hot water and lemon, but this is another way to incorporate and re-establish a proper stomach acidity. Also, healthy lactic acid is produced when lacto-fermenting vegetables happens, or in this case, eggs. This is just one of the many benefits of regularly adding pickled foods into your diet, not to mention they are delicious!
Now, for the fun stuff!
Pickled Eggs
- February 5, 2021
- 12
- 30 min
- 70 Cals/Serving
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Ingredients
- 12 hard boiled eggs (peeled and cooled)
- 2-3 sprigs of fresh dill (can omit)
- 1-3 clove(s) of fresh garlic
- 3 cups of apple cider vinegar
- 1 cup of water
- 1 tsp sea salt (or to taste)
- 1 large red onion thinly sliced
- 1 bay leaf
- 1/3 cup coconut sugar (can omit)
- 1 tbsp pickling spices
- 1 tbsp cracked black peppercorns
- 1/2 sliced jalapeño (can omit, but we love it)
Directions
- Step 1
- – Place all ingredients except eggs, garlic, and dill in a saucepan.
- Step 2
- - Bring to a boil, reduce heat and simmer for 5 minutes. Let it cool slightly.
- Step 3
- - Add garlic cloves to the jar.
- Step 4
- - Place 3 eggs in a large jar (I prefer a glass jar with a tight fitting lid).
- Step 5
- - Top with some cooked red onion slices and a sprig of dill. Repeat until the jar is full.
- Step 6
- - Pour the liquid over the eggs and seal the jar.
- Step 7
- - Place in refrigerator overnight or up to 3 days before eating.
- Step 8
- - These pickled eggs can ideally last weeks in the fridge, but they never last that long in ours!
- Step 9
- - Enjoy and let me know how you like!!
