Pickled Eggs-How to make your own

Pickled eggs are a great low carb snack, made with mustard seeds, coriander seeds, turmeric and hot peppers.

If you are a lover of these tasty eggs, why not make your own with this simple recipe.

What you will need:

• 2 – Quart Jars
• 20 eggs
• Erythritol
• Kosher salt
• Distilled white Vinegar
• Water
• Mustard seeds
• Coriander seeds
• Turmeric
• Hot peppers

If you have issues with peeling eggs, don’t worry you are not alone! There is little more frustrating than an egg shell that is glued to the egg! They are like octopus tenacles suctioned to a glass window. But with some tips at your disposal, we can solve this pesky problem.

Tips for hard-boiled eggs:

Use eggs that are a week or two old, the older the better (refrigerated of course).

Bring the eggs to a boil, cover and turn heat off. Wait thirteen minutes and run under cold water.  This will make perfectly hard-boiled eggs, no green, sulphury tasting eggs. For more tips on cooking eggs check out Top Tips for Basic Egg Preparation.

Crack the shells on each end and down one side, start peeling from the larger side. There is usually an air-pocket on the large end that makes it simple to start peeling. If it is giving you problems, soak it in water or try peeling under running water. The water will seep in around the shell and loosen it away from the egg.

How to make Pickled Eggs

Have two-quart jars sterilized and ready for use. Measure and divide the spices in half between the two jars, placing them into the bottom of each jar. Slice the hot peppers into small circles and set aside. Remove the seeds with a corer beforehand if you prefer.

Heat the vinegar, water, erythritol and salt in a saucepan and bring to a boil, then reduce to a simmer for 5 minutes.

Place about one-half cup of vinegar mixture into the jar with the spice mixture already in it, then add a few eggs and a few hot peppers. Repeat the previous steps until the eggs reach just below the lip of the jar. Each jar will hold about ten eggs. Cover and refrigerate the eggs for up to six months.

Egg Nutrition

Each egg approximately contains 80 calories, 5 grams of fat, 1.1 gram of carbs and 6 grams of protein. Nutritional value based on Large grade A Eggs.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out mushroom poppers and artichoke dip.

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