If you've never tried pickled eggs before, you're in for a treat! This Herbal Zesty Pickled Eggs recipe is a delightful twist on a classic snack, combining a punchy blend of herbs and spices with a refreshing lemon zest. Perfect for adding a flavorful kick to your meals or as a unique appetizer.
Eggs are the centerpiece, providing protein and a firm texture that absorbs the pickling flavors beautifully. White vinegar and water create the acidic base essential for pickling. Kosher salt enhances the overall taste, while sugar balances the acidity. Black peppercorns, mustard seeds, and coriander seeds introduce a peppery, earthy note. Garlic and onion add depth and aroma. Red pepper flakes give a subtle heat, and dried dill, fresh parsley, fresh cilantro, and lemon zest bring a burst of herbal freshness and zestiness.
These pickled eggs are fantastic on their own or sliced over a fresh salad. They make a great topping for avocado toast or can be served alongside cured meats and cheeses for a simple charcuterie board. For an extra crunch, try pairing them with some freshly baked bread or crackers.
Start by placing 12 large eggs in a pot and covering them with cold water. Bring the water to a rolling boil, then turn off the heat and cover the pot. Let the eggs sit for about 12 minutes; this method cooks them perfectly without overcooking.
While the eggs are cooking, prepare an ice bath. Once the eggs are done, transfer them to the ice bath to cool down quickly, making them easier to peel. After they've cooled, peel the eggs and set them aside.
In a saucepan, combine the 2 cups of white vinegar, 1 cup of water, 1 tablespoon of kosher salt, 1 tablespoon of sugar, 1 teaspoon each of black peppercorns, mustard seeds, and coriander seeds, 4 smashed garlic cloves, sliced onion, and 1 teaspoon of red pepper flakes. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes to meld the flavors.
Meanwhile, place your peeled eggs in a large jar. Add the teaspoon of dried dill, 1 tablespoon each of freshly chopped parsley and cilantro, and the zest of one lemon. These additions will infuse the eggs with a refreshing herbal and citrusy note.
Carefully pour the hot brine over the eggs, ensuring they are completely submerged. Seal the jar tightly and let it cool to room temperature before refrigerating. For the best flavor, let the eggs sit in the fridge for at least 48 hours before enjoying them.
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