Ingredients for Garlic Pickled Eggs
- Hard Boiled Eggs
- 1/2 medium red onion
- Distilled White Vinegar
- Beet Juice
- 1 tablespoon salt
- White Sugar
- Fresh Garlic Cloves
- Cayenne Pepper
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How to Make Garlic Pickled Eggs
- Gently peel 6 large eggs and slice 1/2 medium red onion thinly. Place eggs and onion slices in a 1-quart glass jar.
- In a small saucepan, combine 1 cup beet juice (or water), 1/2 cup white vinegar, 1 tablespoon salt, 2 tablespoons sugar, and 6-10 cloves garlic (more for extra garlic punch!).
- Bring the mixture to a boil over medium heat, stirring constantly for 2-3 minutes until the salt and sugar are completely dissolved.
- Remove from heat and let the mixture cool completely to room temperature.
- Add 1/4 teaspoon cayenne pepper (optional) to the cooled vinegar mixture. Stir to combine.
- Carefully pour the vinegar mixture over the eggs and onion in the jar, ensuring the eggs are fully submerged.
- Seal the jar tightly with a lid and refrigerate for at least 7 days, or up to 2 weeks, for optimal flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
8g
Carbs
2g
