Zesty Herb-Infused Pickled Eggs

This zesty herb-infused pickled egg variation offers a delightful twist on the traditional spicy version, with fresh herbs and a balanced brine that brings a new flavor experience to your palate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Hard boil the eggs: Place the eggs in a large pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-14 minutes. Afterward, transfer the eggs to an ice bath to cool completely.

Step 2

2. Prepare the pickling brine: In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Add the smashed garlic, black peppercorns, mustard seeds, dill seeds, coriander seeds, and red pepper flakes. Bring the mixture to a gentle simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let it cool slightly.

Step 3

3. Peel the eggs: Once the eggs are cooled, gently tap them on a hard surface to crack the shell and peel them under running water to help remove any stubborn bits.

Step 4

4. Pack the jars: In clean, sterilized jars, layer the peeled eggs, fresh herbs, and optional sliced red onion. Pour the warm pickling brine over the eggs, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar.

Step 5

5. Seal and store: Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on the jars and screw on the rings until they are fingertip-tight. Allow the jars to cool to room temperature before refrigerating.

Step 6

6. Let them pickle: For the best flavor, let the eggs pickle in the refrigerator for at least 1 week before consuming. The flavors will continue to develop over time.

Step 7

- Store the pickled eggs in the refrigerator.

Step 8

They can be enjoyed for up to 3 months, although they are best within the first month for optimal flavor.

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