Pickled Eggs with Shallots and Pink Pepper
Ингредиенты
- 6 eggs
- 1/2 cup (125 ml) apple cider vinegar
- 1/2 cup (125 ml) water
- 1 tsp sugar
- 1 tsp pink peppercorns, slightly cracked
- 1/2 tsp salt
- 2 shallots, cut into thin wedges
- 1 thyme sprig
Инструкция
- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold
- water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
- Place the eggs in a 3-cup (750 ml) glass jar.
- In a small pot, bring the remaining ingredients to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. The eggs will keep for 1 month in the refrigerator.
