{"id":5733,"date":"2015-05-11T05:13:48","date_gmt":"2015-05-11T11:13:48","guid":{"rendered":"http:\/\/www.colourfulpalate.com\/?p=5733"},"modified":"2015-05-07T20:16:47","modified_gmt":"2015-05-08T02:16:47","slug":"how-to-make-pickled-hard-boiled-eggs","status":"publish","type":"post","link":"https:\/\/www.colourfulpalate.com\/?p=5733","title":{"rendered":"How to Make Pickled Hard-boiled Eggs"},"content":{"rendered":"

\"How<\/p>\n

Ever since I was small, I’ve had a taste for pickles.<\/p>\n

I guess I like vinegar. Pickled onions, dill pickles, salt and vinegar chips…they are one of those flavours that I could be slightly addicted to. Also, while I’m on this topic, can we just talk about pickled beets? Oh my Atlanta. So good.<\/p>\n

However, I reached a whole new level of happiness when my Mom let me try some pickled eggs she made. Guys! You have no idea how good they are!<\/p>\n

Okay, anyway. I like pickles. I think I made my point.<\/p>\n

\"Pickled<\/p>\n

You’ll just have to make them. They are the perfect afternoon snack.<\/p>\n

I probably eat 2-3 eggs daily and I’m beyond delighted to add this to my recipe repertoire. This makes 10-12 pickled eggs (depending how many you can cram into a jar) or 1 quart.<\/p>\n

\u00a0Pickled Hard-boiled Eggs<\/h2>\n
    \n
  1. 12 organic eggs<\/li>\n
  2. 1 cup white vinegar<\/li>\n
  3. 1\/4-1\/2 cup seasoned rice vinegar<\/li>\n
  4. 1\/2 tsp. pure sea salt<\/li>\n
  5. 1\/2 tsp. freshly ground pepper<\/li>\n
  6. 1\/4-1\/2 sliced white onion<\/li>\n<\/ol>\n

    Hard-boil your dozen eggs. I refuse to tell you how to boil an egg. You know how. Peel the eggs and stick as many as you can into a large mason jar. Add the onion at the same time.<\/p>\n

    Bring the vinegars and seasoning to a boil. Pour over the eggs until covered and seal. Let sit in the fridge for 2 days.<\/p>\n

    \"One<\/p>\n

    Let yourself fall in love!<\/p>\n

    Are you a vinegar fan too? Favourite kind of pickle?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ever since I was small, I’ve had a taste for pickles. I guess I like vinegar. Pickled onions, dill pickles, salt and vinegar chips…they are one of those flavours that I could be slightly addicted to. Also, while I’m on<\/p>\n","protected":false},"author":1,"featured_media":5734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2646,232,225,1066,833,290,8,57],"tags":[2920,2923,2922,2921],"_links":{"self":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5733"}],"collection":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5733"}],"version-history":[{"count":4,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5733\/revisions"}],"predecessor-version":[{"id":5741,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5733\/revisions\/5741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/media\/5734"}],"wp:attachment":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}