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Hard-boiled eggs pickled in a tangy and mildly spiced vinegar brine—ready-to-eat, protein-rich, and ideal as a crunchy snack or bar-style starter.
ottled (pickled) eggs are hard-cooked, peeled eggs submerged in vinegar mixed with salt, spices, and optional aromatics like dill, garlic, bay leaf, or beet juice.They're marinated for at least a day (small/medium eggs take 1–2 weeks; large eggs 2–4 weeks) , ensuring savory, tangy flavor throughout.
Popular as pub snacks in the UK and bar bites in the US, they pair well with beer or chutneys and can be sliced over salads or served whole as appetizers.
Ready-to-eat, refrigerated product — no cooking required
Usually gluten-free and optionally sugar-free (depending on brine recipe).
Can be infused with beet juice for color or horseradish/dill for flavor variety
High in protein (~6–7 g per egg) and shelf-stable in brine under refrigeration for up to 3–4 months safely
Note: Home-canned bottles can pose botulism risk—commercial/refrigerated versions are safer
Highly recommended. Will purchase more in future.
Great product quality!
88613 62207
info@goldengaterestaurant.co.in
