These pickle brine pickled eggs soak in a bold brine made from pickle brine, white vinegar, and crushed garlic, infusing them with a zesty, garlicky kick. Enjoy them after a few days for a mild tang or let them sit longer for an extra punch. Depending on what brand of pickle brine you use, you may need to adjust the amount of vinegar or salt, depending on your taste.
Ingredients
- 1 cup pickle brine
- 0.5 cups white vinegar
- 2 cloves garlic
- 0.25 teaspoons kosher salt
- 12 medium hard boiled eggs
Instructions
-
1
Combine pickle brine, vinegar, and garlic cloves in a saucepan; bring to a simmer. Add kosher salt. Remove saucepan from heat and cool liquid slightly.
-
2
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.
Nutrition Facts
Per serving
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