Low Sodium Classic Pickled Eggs
Elevate your snack game with these *Low Sodium Classic Pickled Eggs*, a tangy, protein-packed treat that's as delicious as it is versatile. Perfect for those watching their salt intake, this recipe uses a flavorful blend of white vinegar, mustard seeds, bay leaves, and fresh dill to create a briny infusion without relying on excess sodium. Sweet notes of sugar and aromatic accents from garlic and red onion take these pickled eggs to the next level. Quick to prep and easy to make, this recipe requires just 15 minutes of active cooking before the magic happens in the fridge, where the flavors intensify over time. Serve these wholesome pickled eggs as a snack, a vibrant addition to salads, or a unique garnish for your favorite dishes. *Healthy pickling*, *low sodium snacks*, and *easy pickled egg recipes* are just a few reasons why this dish deserves a spot in your kitchen rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large eggs
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaf
- 1 sprig Fresh dill
- 2 pieces Garlic cloves
- 0.5 pieces Red onion
Instructions
Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat and let sit for 9 minutes.
Prepare an ice bath by filling a large bowl with ice and cold water.
Transfer the eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes.
Once cooled, gently crack and peel the eggs, placing them aside.
In a medium saucepan, combine the white vinegar, water, and sugar. Stir over medium heat until the sugar dissolves completely.
Add mustard seeds, black peppercorns, and bay leaf to the vinegar solution, and bring to a simmer. Allow it to simmer for 5 minutes.
In a clean, large glass jar or several smaller jars, arrange the peeled eggs. Add the garlic cloves, halved red onion slices, and dill sprig among them.
Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. If necessary, add a bit more vinegar and water in equal parts to cover the eggs.
Seal the jars tightly and let them cool to room temperature before transferring them to the refrigerator.
Refrigerate for at least 3 days to allow the flavors to meld, though a week is optimal for the best taste.
Enjoy your low sodium pickled eggs as a delicious snack or a flavorful addition to salads and sandwiches!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 862 mg | 38% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 28.7 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 437 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
