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?
Eggs in the pink
Another beautiful colour for pickled eggs can be made with beets. Leave out turmeric and add a cooked and peeled beet to pickling liquid before heating. Then allow peeled eggs to marinate in rosy brine in refrigerator for 3 days.
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Pickled Golden Eggs
Ingredients
- 6 hard-boiled organic eggs, cooled and peeled
- 1 cup (250 mL) apple cider vinegar
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) each sea salt and black peppercorns
- 1/4 tsp (1 mL) each yellow mustard seeds, coriander seeds, and turmeric
- 3 cloves
- 1 star anise
Nutrition
Per serving:
- calories88
- protein6 g
- total fat4 g
- sat. fat1 g
- total carbohydrates5 g
- sugars5 g
- fibre3 g
- sodium376 mg
Directions
01
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 flavours to marry together. Remove and bring to room temperature.
02
In 6 cup (1.5 L) canning jar, place cooked, peeled eggs. Add cooled liquid to eggs. (Strain liquid if you wish.) Add a couple more tablespoons (30 mL) 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 colour. They can be refrigerated for up to 3 months.
03
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
