Description
Pickled eggs from southern United States delight palates with zesty flavor and simple preparation. Cooks can enjoy these protein-packed snacks chilled from the refrigerator or served alongside hearty meals.
Ingredients
Scale
Main Ingredients:
- 1 dozen (12) hard-boiled eggs
- 1/2 cup yellow mustard seeds
Liquid Ingredients:
- 1 cup (240 milliliters) white vinegar
- 1 cup (240 milliliters) water
Seasoning Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (30 grams) celery seeds
- 1 tablespoon (15 grams) salt
- 1 teaspoon (5 grams) turmeric powder
Instructions
- Craft a vibrant pickling mixture by combining white vinegar, water, sugar, yellow mustard seeds, celery seeds, salt, and turmeric in a medium saucepan. Heat the liquid until it reaches a rolling boil, gently stirring to ensure complete sugar and salt dissolution.
- Remove the saucepan from heat and allow the aromatic brine to cool to ambient temperature, releasing its complex flavor profile.
- Carefully remove shells from hard-boiled eggs, ensuring smooth surfaces without tears or punctures.
- Transfer peeled eggs into a thoroughly sanitized glass container with a secure lid, arranging them in a single layer.
- Gently cascade the cooled brine over the eggs, guaranteeing complete submersion. If needed, utilize a small weighted plate or additional lid to keep eggs fully immersed beneath the liquid.
- Seal the container tightly and place in the refrigerator for a minimum of 5 days. During this resting period, the eggs will absorb the mustard and spice notes, transforming into a tangy, zesty delicacy.
Notes
- Experiment with different mustard varieties like Dijon or whole grain mustard to create unique flavor profiles that tantalize your taste buds.
- Consider reducing sugar for a more tangy, less sweet pickle or swap with honey for a natural sweetener alternative that adds depth.
- Hard-boil eggs perfectly by starting in cold water, bringing to a gentle boil, then immediately removing from heat and letting sit covered for precise texture and easy peeling.
- Store pickled eggs in the refrigerator for up to two weeks, ensuring they remain fully submerged in the brine to maintain maximum flavor and food safety.
- Prep Time: 30 minutes
- Cook Time: 5 days
- Category: Snacks, Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 80
- Sugar: 3.5 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg