Apple Cider Maple Pickled Eggs | Easy Refrigerator Recipe
For generations, households worked with the natural rhythms of food rather than expecting every ingredient to be available in exactly the same way all year long. When there was plenty, you found a way to put some of it by for later.
These Apple Cider Maple Pickled Eggs are a simple nod to that old-fashioned way of thinking.
Tangy apple cider vinegar, a touch of pure maple syrup, onion, garlic, ginger and warm spices transform a dozen hard-boiled eggs into something completely different. They’re savory, lightly sweet, warmly spiced and especially fitting for fall.
And while these aren’t a shelf-stable canned food, they’ll keep for months in the refrigerator, making them a fun way to stretch an abundant dozen a little further.
When Are Pickled Eggs Ready to Eat?
You can certainly sneak one out of the jar after a few days, but they get much better with time.
After about a week, the outer portion of the egg white will have taken on noticeably more of the sweet-tangy brine.
Give them 1-2 weeks and the flavor becomes much more pronounced.
Medium and large eggs can take closer to 2-4 weeks to become fully seasoned throughout, so patience is rewarded here.
The longer they sit, the deeper the vinegar, maple, onion and warm spices work their way into the egg.
What Do Apple Cider Maple Pickled Eggs Taste Like?
These are definitely still pickled eggs, so expect that bright, vinegary tang first.
But the maple syrup softens the sharpness of the cider vinegar without making them overly sweet.
Onion and garlic give the brine a savory backbone, mustard seeds and peppercorns add a little bite, and ginger, cinnamon and allspice lend a subtle warmth that makes the whole recipe feel especially appropriate for fall.
The goal isn’t for these to taste sweet or heavily spiced.
Think tangy, savory, gently maple-sweet and warmly spiced.
How Long Do Refrigerator Pickled Eggs Last?
When properly prepared and kept continuously refrigerated, pickled eggs can be stored for 3-4 months for best quality.
Keep the eggs submerged in their brine and return the jar promptly to the refrigerator after serving.
These are refrigerator pickled eggs only. They are not shelf-stable and should not be stored in the pantry or treated as a home-canned food.
Why Use 5% Acidity Vinegar?
Check the label on your apple cider vinegar before making the recipe.
You want commercially prepared apple cider vinegar clearly labeled 5% acidity.
Vinegar provides both flavor and acidity to the brine, so this is not the place to substitute homemade vinegar or a commercial vinegar with unknown or significantly lower acidity.
The water in this recipe mellows the vinegar enough to make the finished eggs enjoyable while still leaving us with a brine that is heavily vinegar-based.
Ways to Eat Pickled Eggs
Once you have a jar in the refrigerator, you'll probably start finding excuses to use them.
Try them:
- Halved with flaky salt and freshly cracked black pepper
- Served alongside buttered sourdough
- Sliced over a fall salad
- Added to a snack or charcuterie board
- Chopped into egg salad
- Served alongside roasted potatoes
- Sliced into a sandwich
- Paired with sharp cheddar and crisp apples
- Added to a simple lunch plate with vegetables and sourdough
- Eaten straight from the jar
And don't forget the pickled onions.
They soak up all that cider, maple and spice and may end up being one of the best parts of the entire jar.
Ingredients
- 12 hard-boiled eggs, peeled
- 2 cups apple cider vinegar, labeled 5% acidity
- 1 cup water
- ⅓ cup pure maple syrup
- 1½ teaspoons sea salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon whole allspice berries
- 1 small cinnamon stick
- 2 garlic cloves, peeled and lightly crushed
- 4-5 thin slices fresh ginger
- ½ small yellow onion, thinly sliced
Number of Servings :
12 eggsPrep Time :
20Steps
Products Used In This Recipe
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
Corn- & Soy-Free Egg Box Corn- & Soy-Free Egg Box
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