Ingredients
- 8 boiled and peeled eggs
- 2 sprigs of fresh or dried rosemary
- 10-15 peppercorns
- 1 teaspoon salt
- 250 g vinegar
- Olive oil
Instructions
- Boil the Eggs:
Boil the eggs for 10-14 minutes until hard-boiled. - Peel the Eggs:
Crack the shells and place the eggs in cold water to cool. This will make peeling easier and prevent burns. Once peeled, set them aside. - Prepare the Jar:
Place the peeled eggs in a sterilized jar. Add the peppercorns, salt, and rosemary. - Add the Vinegar and Oil:
Pour the vinegar into the jar, covering the eggs completely. Top with a layer of olive oil (about 1 cm). - Seal and Refrigerate:
Seal the jar tightly and place it in the refrigerator. Let the eggs marinate for 1 week before consuming. They will keep in the fridge for about 20 days.
A Tangy Treat for Every Bite
These pickled eggs are a bold and flavorful addition to any meal or snack. With their tangy kick and aromatic herbs, they’re a delightful treat that pairs perfectly with salads, sandwiches, or enjoyed on their own. Give it a week, and you’ll have a jar of zesty goodness ready to savor!
