Maple Pickled Eggs
Albert WoodMaple Pickled Eggs
Al Wood
10
10 minutes
Snack
I've been making them so I have fuel to trudge around in all this heavy snow and tap all the beautiful trees. They're a great way to cut down on the carbs and lose a few pounds that have stuck since the holidays too!
I used an Insta Pot to cook my eggs and they came out baby bottom smooth! No struggling to peel with the Insta Pot.
We enjoyed them as a side to a pickle-brined fried chicken sandwich and man was that good.
The mayo had some ghost extract in it... just gave it a little zip!
Ingredients
- 10 large hard-boiled eggs, peeled
- 1 cup white vinegar
¾ cup water
¼ cup Wood's Maple sugar
- 2 tablespoon Olde Thompson Prime Rib spice
- 1 teaspoon salt
- (Sazon for orangish eggs)
- 1 tablespoon fresh minced ginger
- 2 tablespoons minced garlic
- Some slivers of red onion
Directions
- Make hard-boiled eggs and peel them — a pressure cooker works well to get eggs to peel easily.
- In a medium saucepan, mix together vinegar, water, sugar, prime rib spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and remove from heat.
- Fill a clean 2-liter glass jar with your eggs.
- Tuck in some sliced red onion.
- Pour the brine over the eggs and seal.
- Store in the refrigerator.