Easy Pickled Eggs

Ingredients and Weight:

• 2 (16 oz.) packages of large eggs
• 1 cup white vinegar (5% acidity)
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon dried oregano

Preparation Time:

10 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Bring a large pot of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 5 minutes.
2. While the eggs are cooking, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, celery seeds, dill weed, and oregano in a saucepan and bring to a simmer over medium heat. Stir until the sugar and salt have dissolved.
3. Remove the eggs from the boiling water and immediately transfer them to a large bowl filled with ice water to stop the cooking process.
4. Peel the eggs and place them in a clean glass jar or container.
5. Pour the hot vinegar mixture over the eggs, making sure they are completely covered.
6. Seal the jar or container and refrigerate for at least 24 hours before serving.

Nutritional Information:

• Calories: 70
• Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 185mg
• Sodium: 290mg
• Carbohydrates: 5g
• Sugar: 4g
• Protein: 6g

Dish Characteristics:

• Tangy and savory flavor
• Firm and slightly chewy texture
• Bright and colorful appearance

User Comments:

• "These pickled eggs are absolutely delicious! They have the perfect balance of sweetness, acidity, and spice."
• "I love the ease of making these eggs. They're a great way to use up leftover hard-boiled eggs."
• "These eggs are a perfect appetizer or snack. They're also great for picnics and potlucks."

Special Precautions and Tips:

• Use fresh eggs for best results.
• The eggs will keep in the refrigerator for up to 2 months.
• If you don't have a glass jar or container, you can use a plastic container. However, the eggs may discolor slightly over time.