These pickled eggs are a great treat to serve when entertaining friends or family. They take about 3 weeks or a little more to become flavourful but well worth the wait.
Put eggs in large enough pot to cover with cold water and bring to boil.
Once boiling turn the heat off and let the eggs sit on burner for 10 minutes.
Rinse eggs in very cold water until eggs are cold and remove them from the water and let them sit for 5 minutes.
Meanwhile bring your vinegar, water, and bay leaf to a boil and then remove from the burner.
Take shells off the eggs by rolling them on a hard surface such as your counter top to crack the shell and then remove the shell starting at the large end of the egg. If you can get right under the layer of thin skin the shell should come off quite easily.
Rinse any egg shell parts off the eggs with cold water.
Place eggs into a sterilized jar and add your vinegar mixture to cover.
Add a sprig of thyme or 1/2 tsp. thyme and a garlic clove to each jar if you are using more than one jar and also add a bay leaf to each jar.
Add salt and pepper to your taste if desired. I like to add a little of each.
Let cool of to room temperature.
Seal jars and refrigerate for 3 weeks to come to full flavour.
Eggs will be good for months but probably won't last that long!
Some people will leave the pickled eggs out on counter not refrigerated but I prefer to refrigerate mine. Both ways are okay because of the vinegar.
The secret to peeling a hard boiled egg is to cool them under cold water as soon as they are done cooking for a few minutes. Also after rolling them to crack the shell, start at the big end of the egg and the shell will come off much easier.
You can also add different herbs to your liking to this recipe such as marjoram, parsley or rosemary. Make sure not to overdo it as the pickled eggs just in the vinegar without any addition are also very good!
I like to have a jar around whenever the family will be gathering such as Christmas, Thanksgiving or any family occasion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 83 | ||
Calories from Fat: 48 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 212mg | 65 % | |
Sodium 78.3mg | 3 % | |
Potassium 66.1mg | 2 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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