Garlic Citron Pickled Eggs | Recipeish | Gustus Vitae
Pickled eggs are great to have on hand: super versatile, a quick and tasty high protein snack, and an always welcome addition to a charcuterie plate. This recipe imbues them with a garlicky lemony flavor, rounding out the richness of the yolk and infusing the white with a delicious come-back taste. These theoretically can be kept in the fridge for a month - ours have never gotten even close to lasting that long before we need to make a new batch.
- Yield: 8 pickled eggs
- Time: About 30 minutes
- Storage Notes: Best after 5 days, eat within 1 month
- Difficulty: Easy
- 8 Organic, pasture-raised eggs
- 3 Tbs Garlic Citron Seasoning
- 1 Cup distilled water
- 1 Cup white vinegar
- Bring a large pot of salted water to a boil, and carefully drop in eggs, shell on.
- Cook at a rolling boil for 10 minutes.
- Remove, reserving in a large bowl of ice water.
- When eggs have cooled enough to handle, carefully peel shells under running water, and reserve.
- Bring equal parts water & vinegar to a boil, stirring in Garlic Citron Seasoning as you do to fully incorporate.
- Add eggs to one or two large jars - without smashing them, you want to fill the jars as much as possible with eggs.
- Pour over water/vinegar/Garlic Citron mixture, and allow to cool on the tabletop for 1 hour before sealing and popping the fridge.
- After allowing 5 days for the marinade to take, then they're ready to serve. Slice lengthwise, garnish with a bit of diced parsley and a sprinkle of Garlic Citron Seasoning - these are perfect as a snack on their own or to round out a charcuterie plate.