Lemon Vinegar Pickled Eggs – a bit of a sweet Tang! My family LOVES these.
We all know about Pickled Red Beet Eggs and they are great too, this easy recipe is another option.
Use in a salad sliced or just salt and pepper, to taste and eat alone-either way they are delicious!
In a pot of boiling water add 12 whole (one dozen ) Large eggs, boil for 10 minutes on high heat. Remove pot from heat and run COLD water in the pot for several minutes; allow eggs to sit in cold water several minutes (will make peeling them super easy).
Crack and peel eggs and discard egg shells. In a microwave safe bowl add 1/4 cup white (distilled) vinegar, 2 whole lemons for zests and juices, 3 tablespoons sugar, 1 teaspoon salt, one tablespoon peppercorns, 4 tablespoons tepid water and microwave (covered) one minute. Remove from microwave and stir ingredients, add 2 more tablespoons of water and stir again.
Using 3 sterilized Mason jars (lids and seals) add 4 eggs in the three (3) jars, shake or whisk microwave pickling juice and divide among the 3 Mason jars. Allow to cool and Refrigerate.
In my house I’ll make these early in the morning by night time 1-2 jars just disappear?!
I hope you’ll enjoy these as much as we do! In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.
All Things Citrus.
Happy New Year!