Pickled Eggs with Sun-Dried Tomatoes and Garlic
A deliciously tangy, vibrantly colored adaptation of the classic bar snack
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: 6 eggs 1x
- Cuisine: Vegetarian
Ingredients
Scale
- 6 Hard-Cooked Eggs, peeled
- 1 1/2 cups Cider Vinegar
- 1 head of Garlic, peeled and lightly crushed
- 1/4 cup Sun-Dried Tomatoes, sliced
- 2 Bay Leaves
- 1 tbsp. Black Peppercorns
- 2 tsp. Salt
- 1 tbsp. Sugar
- 1 Large Onion, halved and thinly sliced
Instructions
- Put the eggs in a roomy glass or crockery bowl or jar (preferably one with a tight-fitting lid).
- Put the vinegar, garlic, sun-dried tomatoes, bay leaves, peppercorns, salt, sugar, and onion in a nonreactive pot with 1 1/2 cups water and bring to a boil. Turn the heat down so the mixture bubbles gently and cook until the onion is soft and the spices are fragrant, about 10 minutes.
- Carefully pour the hot mixture over the eggs and let sit at room temperature for an hour or so, until cool. Cover tightly and refrigerate for at least 24 hours before eating. The eggs will keep in the fridge for about a week
Find it online: https://wolffsapplehouse.com/kitchen-copy-the-whole-egg/