Pickled Cluckerberries Eggs
Add a bold twist to your appetizer game with Pickled Cluckerberries Eggs, a show-stopping recipe that blends vibrant sweetness and tangy brine. Perfect for holiday spreads or gourmet snacks, these hard-boiled eggs are transformed into stunning creations with a brilliant ruby hue, courtesy of cluckerberries (or cranberries as an alternative). Infused with a flavorful mix of garlic, black peppercorns, and a hint of ground cloves, the pickling process creates creamy bites bursting with complex flavors. Easy to prepare and versatile for serving, these eggs can be sliced and garnished with fresh dill for a vibrant centerpiece that dazzles taste buds and turns heads. Whether you're entertaining or experimenting with pickling, Pickled Cluckerberries Eggs promise a recipe experience worth savoring.
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Recipe Information
Ingredients
- 12 pieces eggs
- 2 cups cluckerberries (or substitute with cranberries)
- 2 cups white vinegar
- 1 cup water
- 0.75 cups granulated sugar
- 1 tablespoon salt
- 3 cloves garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 0.25 teaspoons ground cloves
- 0.25 cups fresh dill (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 9 minutes.
Once the eggs are cooked, transfer them to an ice bath to stop the cooking process. Let them cool for 10 minutes, then gently peel the shells off and set the eggs aside.
In a separate medium saucepan, combine cluckerberries (or cranberries), white vinegar, water, granulated sugar, salt, garlic, black peppercorns, and ground cloves.
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves. Once boiling, reduce the heat and let the brine simmer for 10 minutes, allowing the cluckerberries to release their color and flavor.
Remove the brine from the heat and let it cool to room temperature, about 30 minutes.
In a clean, sealable glass jar or container, place the peeled eggs. Pour the cooled brine, including the cluckerberries and spices, over the eggs, ensuring they are fully submerged.
Seal the container and refrigerate for at least 24 hours, allowing the eggs to absorb the bright color and tangy flavor of the brine. For best results, let them pickle for 2-3 days.
When ready to serve, slice the eggs in half to reveal their vibrant cluckerberry hue. Garnish with fresh dill, if desired, and enjoy!
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7134 mg | 310% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 169.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1074 mg | 23% | |
*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.
