eggs Pickled — UK/USA

Name: eggs Pickled — UK/USA
Cuisine: United States
Ingredients: 12 peeled Hard-boiled eggs; 500 ml White vinegar; 250 ml Water; 2–3 tbsp Sugar; 1 tbsp Salt; 1 can sliced or 2 cooked beets Beetroot (optional for pink color); bay leaf, mustard seeds, chili flakes, garlic cloves Spices (optional)

A recipe from United States.

🇺🇸 United StatespickledEggsukusabrinesnackpubFoodmealPrep

Nutrition (per serving)

80Calories

6 gProtein

2 gCarbs

5 gFat

1 gSugar

600 mgSalt

Ingredients

12 peeled Hard-boiled eggs
500 ml White vinegar
250 ml Water
2–3 tbsp Sugar
1 tbsp Salt
1 can sliced or 2 cooked beets Beetroot (optional for pink color)
bay leaf, mustard seeds, chili flakes, garlic cloves Spices (optional)

Method

Boil eggs 10–12 min → cool in ice bath → peel carefully.
In saucepan, combine vinegar + water + sugar + salt + optional spices → bring to boil → simmer 5 min → cool slightly.
Optional pink color: add sliced beetroot (and juice) to brine.
Place peeled eggs in clean glass jar(s) → pour warm (not hot) brine over eggs to cover completely.
Seal jar → refrigerate at least 3–7 days (flavor improves over time).
Eggs keep 3–4 weeks in fridge — tangy, savory snack or salad addition.