Print

Pickled Eggs

Print Recipe

A tasty, healthy snack option rich in protein and low in calories, perfect for meal prep.

Ingredients

Scale
  • 10–12 hard-boiled eggs, peeled
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic, smashed
  • 1/2 small red onion, thinly sliced
  • 1–2 red chili peppers, sliced
  • Fresh dill sprigs

Instructions

  1. In a saucepan, combine vinegar, water, sugar, salt, black peppercorns, mustard seeds, and smashed garlic.
  2. Bring the mixture to a gentle boil, stirring until the sugar and salt are fully dissolved.
  3. Place the peeled hard-boiled eggs into a clean glass jar. Add the thinly sliced onion, sliced chili peppers, and fresh dill to the jar.
  4. Pour the hot brine over the eggs until they are completely submerged.
  5. Allow the jar to cool to room temperature before sealing it.
  6. Refrigerate the jar for at least 48 hours before consuming. For the best taste, wait 3–5 days for the flavors to meld.

Notes

These pickled eggs can last for up to 3-4 months in the refrigerator when stored correctly. Avoid freezing.

Nutrition

Keywords: pickled eggs, healthy snacks, meal prep, high protein, low calorie

Find it online: https://alexandrarecipes.com/pickled-eggs/