Zutaten für English Pub Style Pickled Eggs
- Hard Boiled Eggs
- 2 cups white vinegar
- Allspice Berries
- 4 bay leaves
- Whole Black Peppercorn
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Zubereitung von English Pub Style Pickled Eggs
- Gently place 6 large eggs in a 1-quart wide-mouth jar.
- In a non-aluminum saucepan, bring 2 cups white vinegar to a rolling boil. Continue boiling for 10 minutes.
- In the jar with the eggs, add 1/2 cup water, 2 tablespoons pickling salt, 1 tablespoon sugar, 1 teaspoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon black peppercorns, and 4 bay leaves.
- Carefully ladle the hot vinegar mixture over the eggs, ensuring they are fully submerged.
- Securely tighten the jar lid.
- Allow the jar to cool completely to room temperature, then refrigerate for at least 3 days before serving for optimal flavor. These pickled eggs will keep in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
98g
Carbs
2g
