Pickled Eggs
Appetizer, Snack • Egg
Source: Brooklyn Bar Bites
Serving size: 2 dozen pickled eggs
Cook time: 9 mins
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Ingredients
- 2 dozen large eggs
- 3 cups distilled white vinegar
- 1 cup boiling water
- ¼ cup kosher salt (60g)
- ¼ cup granulated sugar (55g)
- 1½ teaspoons black peppercorns (5g)
- 1½ teaspoons allspice berries (3 - 4g)
- 1½ teaspoons coriander seeds (3g)
- 1½ teaspoons juniper berries (2.5g)
- 1 star anise (1g)
- 1 bay leaf
- 1 small cinnamon stick
- ½ cup peeled and thinly sliced red beets
- Extra-virgin olive oil, for serving
- Sea salt and freshly ground black pepper
Directions
- Fill a large stockpot with water and bring to a rolling boil. Carefully drop the eggs into the pot and cook for 9 minutes. Drain and transfer the eggs to a large bowl filled with ice.
- When they are cool enough to handle, peel the eggs. Set aside.
- Put the vinegar, boiling water, kosher salt, sugar, peppercorns, allspice, coriander, juniper berries, star anise, bay leaf, cinnamon stick, and beets in a large clean jar with a lid and stir well to dissolve the salt and sugar. Add the eggs, cover, and refrigerate for 1 week before using.
- To serve, cut the eggs lengthwise in half, drizzle with olive oil, and sprinkle with sea salt and pepper.
