Introduction
Pickled eggs are a classic, protein-packed snack that’s as tasty as it is convenient. They’re great for meal prep, can last for weeks in the fridge, and provide a unique flavor that can be customized to your liking. This simple pickled egg recipe is perfect for those looking for a healthy, diabetic-friendly option, as it’s low in carbs and high in protein. Here’s everything you need to know to make your own pickled eggs at home, with a few optional flavor twists!
Ingredients
- 12 large eggs
- 1 cup white or apple cider vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar substitute (optional, like erythritol or stevia for a touch of sweetness)
- 1-2 garlic cloves (optional)
- 1 teaspoon whole peppercorns
- 1-2 bay leaves
- Optional: 1 sliced beet (for a pink color), chili flakes, or other spices for added flavor
Instructions
1. Boil the Eggs
Start by boiling the eggs to ensure a firm, fully-cooked texture. Place the eggs in a pot of water and bring it to a rolling boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 9-12 minutes, depending on your desired firmness.
Immediately transfer the eggs to a bowl of ice water to cool. This cooling step helps make peeling easier and prevents the yolks from developing a greenish hue.
2. Peel the Eggs
Once the eggs have cooled, gently peel off the shells. Set the peeled eggs aside while you prepare the brine.
3. Prepare the Brine
In a saucepan, combine the vinegar, water, salt, and sugar substitute (if using). Add any optional ingredients like garlic cloves, peppercorns, bay leaves, beet slices (for a pink color), or chili flakes for extra flavor. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to infuse the flavors.
4. Assemble the Pickled Eggs
Place the peeled eggs in a large, sterilized glass jar. Pour the hot brine over the eggs, ensuring they are fully submerged. If you added beet slices, they will give the eggs a vibrant pink color as they soak.
5. Refrigerate and Pickle
Seal the jar with a lid and place it in the refrigerator. Let the eggs pickle for at least 3-5 days before eating for maximum flavor. The longer they sit, the more intense the flavor will be. Pickled eggs will keep in the fridge for up to 1-2 months.
Enjoying Your Pickled Eggs
There are endless ways to enjoy pickled eggs! You can snack on them as they are, slice them over salads, add them to sandwiches or wraps, or pair them with pickled vegetables. They’re the perfect, convenient snack for anyone following a low-carb or diabetic-friendly diet.
Conclusion
Making pickled eggs at home is easy, customizable, and a great way to enjoy a healthy, protein-rich snack. With a few simple ingredients, you’ll have a jar of delicious pickled eggs that can last for weeks. Give this recipe a try, and experiment with different spices and flavors to make it your own!