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5 from 1 vote

Pickled eggs recipe

A simple recipe for delicious pickled eggs with garlic, dill and apple cider vinegar. A great and healthy paleo snack.
Course Side Dish
Cuisine American
Keyword eggs, pickles
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 152kcal
Cost 15

Ingredients

Instructions

  • Cook your eggs. For perfect hard-boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
    12 large eggs
  • Once the eggs are cool enough to handle, peel off their shell and set them aside.
  • You will need a large clean jar ready to place your fresh hard-boiled eggs in. Make absolutely sure that this jar will fit in your fridge the worst thing would be to have to transfer everything into something smaller.
  • In a medium saucepan over medium-high heat, bring all the ingredients, aside from the eggs, to a boil. Once boiling, reduce the heat to medium-low and allow it to simmer for 5 to 7 minutes. The mixture is ready when your kitchen is filled with a strong dill aroma.
    1 red onion, Small bundle of fresh dill, ½ teaspoon mustard seeds, 1 clove garlic, 1 ¼ cup apple cider vinegar, ¾ cup water, 2 teaspoon salt
  • Pour the mixture into the jar, add the hard-boiled eggs and allow it to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks time to pickle. Once ready, though, they will stay good for quite a long time.

Nutrition

Calories: 152kcal | Carbohydrates: 4g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 904mg | Potassium: 208mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg