Ingredients and Weight:
- 12 large eggs (600g)
- 1 cup (240ml) white vinegar
- 1 cup (240ml) water
- 1/2 cup (120g) sugar
- 1/4 cup (60ml) salt
- 12 cloves garlic, peeled and sliced
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Bring vinegar, water, sugar, and salt to a boil in a medium saucepan.
- Remove from heat and stir until the sugar and salt dissolve.
- Place eggs in a clean glass jar and pour the hot vinegar mixture over them.
- Add garlic slices.
- Seal the jar and refrigerate for at least 24 hours before serving.
Nutritional Information:
- Calories: 80 per egg
- Fat: 5g
- Protein: 6g
- Carbohydrates: 6g
Dish Characteristics:
- Tangy and flavorful
- Slightly sweet and salty
- Crispy egg white with a soft yolk
- Perfect for appetizers or snacks
User Comments:
- "These pickled eggs are so addicting! The vinegar flavor is perfectly balanced with the garlic and sugar."
- "I love the crunchiness of the egg white and the creaminess of the yolk."
- "These are the best pickled eggs I've ever had! They're so flavorful and easy to make."
Special Precautions and Tips:
- Use fresh eggs for best results.
- Make sure the eggs are completely covered by the vinegar mixture.
- Refrigerate the pickled eggs for at least 24 hours before serving.
- The pickled eggs will keep in the refrigerator for up to 6 weeks.
