Ingredients for Tom's Pickled Eggs
- 1 dozen large eggs
- Cider Vinegar
- Peppercorn
- Whole Allspice
- Whole Cloves
- Fresh Gingerroot
- 2 tablespoons kosher salt
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How to Make Tom's Pickled Eggs
- Hard-boil 1 dozen eggs. Place eggs in a saucepan, cover with cold water by about an inch, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs carefully.
- In a medium saucepan, combine 2 cups white vinegar, 1 cup water, 1/2 cup sugar, 2 tablespoons salt, 1 teaspoon turmeric, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, and 4 bay leaves.
- Bring the pickling liquid to a boil, stirring until the sugar and salt are completely dissolved.
- Gently place the peeled eggs into a clean jar. Pour the hot pickling liquid over the eggs, ensuring they are fully submerged.
- Seal the jar tightly and allow to cool completely before refrigerating. Refrigerate for at least 24 hours, or up to a week, for optimal flavor.
- Enjoy your incredibly flavorful and addictive pickled eggs! Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
16g
Carbs
1g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Jams And Preserves Canning Lunch Condiments Etc Snacks Eggs Dairy American Easy Beginner Cook Vegetarian Eggs Stove Top Dietary Low Calorie Low Carb Inexpensive Low In Something To Go Equipment 3 Steps Or Less Technique Water Bath
