This brine for pickling eggs recipe is simple, straightforward, and oh-so-delicious. It's perfect for those who want to preserve their eggs for future use while adding a touch of flair to their culinary repertoire. The best part? You can customize the brine with your favorite herbs and spices, making it a truly personalized recipe. So, gather your ingredients and equipment, and let's get started!
Equipment
- Large glass jar or container with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Funnel (optional)
Ingredients
- Eggs as many as you'd like to preserve
- Water
- Salt
- Sugar
- Apple cider vinegar
- Fresh herbs such as dill, thyme, and bay leaves
- Spices such as peppercorns, mustard seeds, and turmeric
- Garlic cloves
- Onion sliced
- Carrots sliced
- Beets sliced
- Celery sliced
- Lime or lemon juice
- Olive oil
Instructions
- Clean and sterilize your glass jar or container.
- In a medium-sized saucepan, heat water, salt, and sugar until the sugar and salt dissolve.
- Stir in the apple cider vinegar and bring the mixture to a boil.
- Add the fresh herbs, spices, garlic cloves, and sliced vegetables (onion, carrots, beets, and celery) to the brine.
- Simmer for 5-10 minutes, or until the vegetables are tender.
- While the vegetables are simmering, hard-boil your eggs.
- Once the eggs are cooked, peel them and set them aside.
- Use a funnel (if you have one) to pour the hot brine into your sterile jar or container.
- Place the hard-boiled eggs in the jar, ensuring they are fully submerged in the brine.
- Seal the jar or container with the lid, making sure it's airtight.
- Refrigerate the jar for at least 2 weeks to allow the eggs to pickle.
- After 2 weeks, taste the eggs to determine if they're ready to eat. They should have a tangy, slightly sweet flavor.
- Once the eggs are to your liking, enjoy them in your favorite dishes or serve them as a snack.
- To store the eggs, keep them in the refrigerator for up to 3 months.