Advertisement
Pickled Golden Eggs
Serves 6
We’re seeing a resurgence of pickled eggs these days because of their probiotic benefits. An egg before bed is an excellent protein boost to carry you through the night without hunger or sugar spikes. These pretty golden eggs will be sure to give you a restful sleep. Who wouldn’t want a golden egg?
Advertisement
Ingredients
- 6 hard-boiled organic eggs, cooled and peeled
- 1 cup (250 mL) apple cider vinegar
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) each sea salt and black peppercorns
- 1/4 tsp (1 mL) each yellow mustard seeds, coriander seeds, and turmeric
- 3 cloves
- 1 star anise
Nutrition
Per serving:
- calories 88
- protein 6 g
-
total fat
4 g
- sat. fat 1 g
-
total carbohydrates
5 g
- sugars 5 g
- fibre 3 g
- sodium 376 mg
Directions
01
In medium saucepan, combine vinegar, water, sugar, and seasonings. Bring to a gentle boil and stir until sugar is dissolved. Reduce heat to low, cover, and simmer for 10 minutes for flavours to marry together. Remove and bring to room temperature.
02
In 6 cup (1.5 L) canning jar, place cooked, peeled eggs. Add cooled liquid to eggs. (Strain liquid if you wish.) Add a couple more tablespoons (30 mL) of water, if necessary, to make sure eggs are fully submerged. Cover jar with lid and refrigerate for 2 to 3 days for eggs to develop a rich golden colour. They can be refrigerated for up to 3 months.
03
Serve plain, sliced with a bit of salt and pepper, if you wish. You can also add to salads, enjoy in egg salad sandwiches, or serve on coarse rye bread with a dollop of mayonnaise and fresh dill or arugula.
