Ingredients with Measurements:
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 2 tablespoons dill seeds
- 1 tablespoon black peppercorns
- 4 garlic cloves, peeled and smashed
- 4 sprigs fresh dill
Special equipment needed:
- Large pot
- Glass jar with lid
Step-by-step instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Drain the eggs and rinse under cold water until cool enough to handle. Peel the eggs and set aside.
3. In a large saucepan, combine the vinegar, water, sugar, salt, dill seeds, black peppercorns, and garlic. Bring to a boil over high heat, stirring until the sugar and salt dissolve.
4. Reduce the heat to low and simmer for 5 minutes.
5. Place the peeled eggs and fresh dill sprigs in a glass jar.
6. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
7. Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Simmering temperature: Low heat
Serving size:
Makes 12 pickled eggs
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 2g
Cholesterol: 280mg
Sodium: 810mg
Total carbohydrates: 2g
Dietary fiber: 0g
Total sugars: 2g
Protein: 10g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Dill seeds can be substituted with fresh dill weed or dried dill weed.
- Black peppercorns can be substituted with red pepper flakes or whole allspice.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different herbs such as rosemary or thyme for a different flavor profile.
- Substitute the vinegar with beer or white wine for a unique twist.
Tips and tricks:
- Use older eggs for easier peeling.
- Pierce the rounded end of the egg with a pin before boiling to prevent cracking.
- Let the eggs cool completely before peeling to prevent the whites from sticking to the shell.
Storage instructions:
Store the pickled eggs in the refrigerator for up to 2 weeks.
Reheating instructions:
Serve the pickled eggs cold.
Presentation ideas:
Serve the pickled eggs on a platter with fresh dill sprigs and sliced cucumbers.
Garnishes:
Garnish with chopped fresh herbs or sliced jalapenos.
Pairings:
Serve with crackers, bread, or sliced vegetables.
Suggested side dishes:
Serve with a side salad or coleslaw.
Troubleshooting advice:
If the pickling liquid is too strong, dilute it with water before pouring over the eggs.
Food safety advice:
Make sure the eggs are completely covered with the pickling liquid to prevent spoilage.
Food history:
Pickled eggs have been a popular snack food in the United States since the late 1800s.
Flavor profiles:
Sour, salty, and slightly sweet with a hint of dill and garlic.
Serving suggestions:
Serve as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A