Ingrédients pour Pickled Eggs
- Hard Boiled Eggs
- Fresh Dill
- Dill Pickle Spears
- Yellow Onions
- Green Pepper
- Sweet Red Peppers
- Cider Vinegar
- Beet Juice
- Bottled Water
- Whole Cloves
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Comment préparer Pickled Eggs
- Drain the juice from two (16-ounce) jars of dill pickle chips into a large saucepan.
- Add 1 cup apple cider vinegar, 1 cup water, 1 tablespoon whole cloves, and 1/4 cup fresh dill (packed).
- Bring the liquid mixture to a rolling boil over medium-high heat.
- Reduce heat to low and simmer for 45-60 minutes. While the brine simmers, prepare your eggs and vegetables.
- Hard-boil 6-8 large eggs. Peel and set aside. Prepare 1 cup of your favorite sliced vegetables (such as carrots, celery, or bell peppers).
- Strain the simmered liquid through a fine-mesh sieve or pasta colander into a clean bowl to remove the cloves and dill stems.
- Pack the hard-boiled eggs and prepared vegetables into a large glass or food-safe plastic container.
- Pour the strained brine over the eggs and vegetables, ensuring they are fully submerged.
- Let sit at room temperature for 24-36 hours. Refrigerate after for longer storage.
- Enjoy! The eggs will have a bright yellow color and a wonderful dill flavor throughout. The vegetables will also be deliciously pickled and can be eaten separately or as a garnish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
37g
Fat
51g
Carbs
6g
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