Pickled eggs make a wonderful anytime snack or an easy appetizer! Duck eggs are very much like chicken eggs, but richer and creamier. for maximum ease of peeling use eggs at least a week old. I like to boil my eggs only 8 minutes so the yolks are still soft. I do not use any sugar in this recipe, but the eggs will still taste great and will keep fine in the fridge!
Author: Vivica Menegaz
Recipe type: snack
Cuisine: American, Paleo
1 dozen fresh cage-free organic eggs (best directly form the farmer)
⅘ organic garlic cloves
1 or 2 organic sweet cipollini or small onion
1 bunch fresh organic herbs (thyme, oregano, rosemary, basil…whatever grows in your garden!)
1 teaspoon whole peppercorns
1tbs sea salt
1 cup organic apple cider vinegar
In a small pot add 2 cups of water, the vinegar, peppercorns and salt and bring to a boil.
In the meantime shell the eggs and put them into a sterilized quart jar.
Add the garlic and the herbs.
Pour brine on top to the edge of the jar. Make sure no eggs stick out of the brine and no air bubbles remain.
Refrigerate a minimum of two weeks before eating them.
After opening they will last about 3 weeks in the refrigerator.
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