Cabbage-Pickled Eggs
Ingredients
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6 large eggs
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1 cup water
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1 cup white vinegar
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2 tablespoons sugar
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1 teaspoon kosher salt
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2 cups shredded red cabbage
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1 tablespoon caraway seeds
Tools
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tongs
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measuring cups
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measuring spoons
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large bowl
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chopping board
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knife
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liquid measuring cup
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pot
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slotted spoon
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resealable jar
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June Oven
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Preferences
Place eggs on the June shelf
Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
6 large eggs
June Oven
Hard-roast the eggs
Roast the eggs 23-25 minutes until they are hard-cooked. June will notify you when your eggs are ready.
Prepare the water bath
While the eggs cook, fill the base of a salad spinner or large bowl with water. Add the ice cubes. Set the basket of the spinner or a colander in the water.
large bowl
water
ice cubes
Cool the eggs
Using tongs, carefully remove the eggs from the oven and place them in the bowl of ice water to stop the cooking process. Let the eggs sit in the ice water for 10 minutes.
tongs
Peel the eggs
Gently crack the egg on the table or side of the bowl. Peel the eggs in the ice bath. Add the peeled eggs to a quart-sized glass jar. Pull the basket or colander from the ice bath. Discard the shells. Add the eggs to the jar.
resealable jar
Start the brine
To a medium pot, add the water, vinegar, sugar and salt. Bring to a simmer and cook until the sugar and salt have dissolved, 3-5 minutes, stirring frequently.
1 cup water
1 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
pot
liquid measuring cup
measuring spoons
Add cabbage and aromatics
Add the cabbage, caraway seeds, coriander seeds and baking soda. The baking soda will cause the brine to fizzle. Stir to combine. Remove the pot from the heat and let the brine cool for 5 minutes.
2 cups shredded red cabbage
1 tablespoon caraway seeds
1 teaspoon coriander seeds
2¾ teaspoons baking soda
measuring cups
measuring spoons
Pickle the eggs
Using tongs or a slotted spoon, add the cabbage to the jar with the eggs. Pour the brine over the eggs and the cabbage. Make sure the liquid fully covers the eggs and tightly seal the jar. Let the jar cool completely before transferring it to a refrigerator to pickle at least 24 hours before serving.
6 large eggs
slotted spoon
Serve
Serve chilled. The eggs will keep in the refrigerator up to 5 days.
