Pickled Eggs
Ingredients
The eggs
-
12
units
hard boiled eggs
The pickling solution
-
3
cups
white vinegar
-
1
cup
water
-
1
large
onion, sliced
-
2
springs
fresh dill
-
2
cloves
garlic
-
1
teaspoon
Creole seasoning
-
2
teaspoons
dried crushed red pepper flakes
-
1
leaf
bay leaf
-
⅓
cup
sugar
-
2
medium
fresh beets, peeled and thinly sliced (optional)
Instructions
- Peel the eggs and place them in a clean quart-sized glass jar.
- In a medium saucepan, combine vinegar, water, onion, dill, garlic, Creole seasoning, pepper flakes, bay leaf, sugar, and beets if using.
- Bring the mixture to a boil over medium-high heat and cook until the sugar dissolves and the onions are translucent, about 3 to 5 minutes.
- Remove from heat and let the mixture cool for a few minutes.
- Pour the pickling liquid over the eggs in the jar, ensuring they are completely covered, and spoon the onions on top.
- Cover the jar and refrigerate for about 24 hours or up to a month.
Nutrition Facts (estimated)
Servings
12 pickled eggs
Calories
122
Total fat
5g
Total carbohydrates
8g
Total protein
6g
Sodium
81mg
Cholesterol
186mg
You might also like