Pickled Eggs
HB-1742 · Hand-built original · African
Pickled Eggs - elevate your usual hard boiled eggs into this all-natural beet pickled eggs. Makes a lovely egg presentation on Easter or a great pop of color to your favorite salad. Sweet, sour and spicy!
AfricanAppetizer, Snacks15 minServes 12122 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumRenal
Main ingredient: eggs
Servings:12quantities adjust to match
Ingredients
- 12 eggs, hard-boiled and peeled
- 3 cups white vinegar
- 1 cup water
- 1 large onion, sliced
- 2 sprigs fresh dill
- 2 garlic cloves, peeled and lightly crushed
- 1 teaspoon Creole seasoning
- 2 teaspoons dried crushed red pepper flakes
- 1 bay leaf
- 1/3 cup sugar
- 2 medium fresh beets, peeled and thinly sliced (optional, for colour)
Method
- Place the peeled eggs, onion slices, dill, and garlic in a large clean glass jar. Add the beet slices if using.
- Combine the vinegar, water, Creole seasoning, red pepper flakes, bay leaf, and sugar in a saucepan. Bring to a boil, then simmer for 5 minutes until the sugar dissolves.
- Carefully pour the hot brine over the eggs, covering them completely. Let cool to room temperature.
- Seal the jar and refrigerate for at least 3 days before eating, and up to 1 week for the fullest flavour and, with beets, a deep pink colour.
- Serve the eggs halved with a pinch of salt, or slice them into salads and sandwiches. Keep refrigerated and use within 2 weeks.
Prep: 10 min · Cook: 5 min · Total: 3 days 15 min
Nutrition (per serving, where published)
122 kcalCalories
6.8 gProtein
8.9 gCarbs
5.4 gFat
1.6 gSaturates
0.8 gFibre
1.3 gSugars
82 mgSodium
187 mgCholesterol
151 mgPotassium
34 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data