Pickled Eggs
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
61
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.25 cups
Distilled White Vinegar1 tbsp
Coriander Seed1 tbsp
Yellow Mustard Seed1 tbsp
Sugar6 sprigs
DillDirections:
1
Special equipment: 3 glass pint jars with lids Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar
2
Reduce the heat, cover and let the brine simmer for 5 minutes
3
Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick
4
Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them
5
Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top
6
Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving
7
To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top
8
(The eggs will keep, covered by liquid and refrigerated, for up to 5 days)