Pickled Eggs
Pickled eggs have been a classic pub snack and household staple for generations. Originally popularized as a preservation method before refrigeration, these eggs are now enjoyed for their tangy and slightly spicy flavor. They make a great protein-packed snack, a delicious addition to salads, or a unique topping for sandwiches. A pro tip: For a more vibrant color, add beet juice to the pickling liquid for beautifully pink pickled eggs!
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Hozzávalók
Adagok: 6
6
db
Hard-boiled eggs
250
ml
White vinegar
250
ml
Water
20
g
Salt
30
g
Sugar
2
clove
Garlic
5
g
Black peppercorns
2
db
Bay leaves
5
g
Red chili flakes
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Bevásárló lista (
Elkészítési Lépések
1
Hard-boil the eggs, then let them cool completely. Peel the eggs carefully to avoid breaking them.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3
Place the peeled eggs into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot pickling liquid over the eggs, ensuring they are fully submerged.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
6
The pickled eggs will develop a deeper flavor over time and can be stored in the refrigerator for up to two weeks.
