Ingredients for Pickled Cluckerberries Eggs
- 6 large eggs
- Yellow Onion
- Pickle Juice
- 4 cloves garlic
- Crushed Red Pepper Flakes
- 1 tablespoon hot sauce (like Tabasco, optional)
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How to Make Pickled Cluckerberries Eggs
- Gently place 6 large eggs in a saucepan and cover with enough cold water to submerge by a few inches.
- Bring the water to a rolling boil. Once boiling, cook for exactly 5 minutes.
- Immediately remove the pan from the heat and let the eggs sit in the hot water for 15-20 minutes.
- Transfer the eggs to a bowl filled with ice water. Let them chill completely (about 20 minutes).
- Once chilled, the eggs should peel easily. Gently peel under cold running water.
- While the eggs cook, prepare the pickle juice: add 1/2 cup thinly sliced red onion to your empty dill pickle jar.
- Add 4 cloves of garlic, smashed gently with the flat side of a knife, to the jar.
- For extra spice, add 1/2 teaspoon red pepper flakes and/or 1 tablespoon of your favorite hot sauce (like Tabasco).
- Carefully add the peeled eggs to the jar.
- Cover the jar and refrigerate for at least 3 days. The longer they soak, the more intensely pickled they become!
- For extra heat, add a 4oz can of pickled jalapeños (including their juice) to the jar along with the eggs and other ingredients.
- Enjoy your homemade pickled cluckerberry eggs! They are great on their own or served as part of a larger meal.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
7g
Carbs
0g
