Pickled Eggs

Ingredients and Weight:

• 12 large eggs (1 pound)
• 1 cup white vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 cup pickling salt
• 1 tablespoon dried dill weed
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1/2 teaspoon red pepper flakes

Preparation Time:

15 minutes

Cooking Time:

Not applicable

Difficulty Level:

1

Preparation Method Steps:

1. Place the eggs in a single layer in a large jar or container.
2. In a saucepan, combine the vinegar, water, sugar, salt, dill weed, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil over medium heat, stirring constantly.
3. Pour the hot brine over the eggs, making sure they are completely covered.
4. Cover the jar or container and refrigerate for at least 24 hours, or up to 3 weeks.

Nutritional Information:

• Calories: 150 per egg
• Fat: 10 grams
• Carbohydrates: 1 gram
• Protein: 12 grams

Dish Characteristics:

• Tangy and flavorful
• Perfect for appetizers or snacks
• Easy to make ahead of time

User Comments:

• "These pickled eggs are so delicious and easy to make. I love the tangy flavor."
• "I've made these pickled eggs several times and they're always a hit. They're the perfect addition to any party or gathering."
• "I've never been a fan of pickled eggs before, but these are amazing. The flavor is so well balanced."

Special Precautions and Tips:

• Use fresh eggs for best results.
• If you don't have a jar or container large enough to hold the eggs, you can divide the eggs and brine between two or more jars.
• The pickled eggs will keep in the refrigerator for up to 3 weeks.