Pickled Golden Eggs

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?

Pickled Golden Eggs

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Servings

6

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Ingredients

• 6 hard-boiled organic eggs cooled and peeled
• 1 cup apple cider vinegar
• 1 cup water
• 2 Tbsp granulated sugar
• 1 tsp each sea salt and black peppercorns
• 1/4 tsp each yellow mustard seeds coriander seeds, and turmeric
• 3 cloves
• 1 star anise

Ingredients 6 hard-boiled organic eggs cooled and peeled 1 cup apple cider vinegar 1 cup water 2 Tbsp granulated sugar 1 tsp each sea salt and black peppercorns 1/4 tsp each yellow mustard seeds coriander seeds, and turmeric 3 cloves 1 star anise

Servings 6 Print Recipe

Instructions

1. 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 flavors to marry together. Remove and bring to room temperature.
2. In 6 cup canning jar, place cooked, peeled eggs. Add cooled liquid to eggs. (Strain liquid if you wish.) Add a couple more tablespoons 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 color. They can be refrigerated for up to 3 months.
3. 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.

Recipe Notes

Per serving: 88 calories; 6 g protein; 4 g total fat (1 g sat. fat); 5 g total carbohydrates (5 g sugars, 3 g fiber); 376 mg sodium