Classic Pickled Eggs
Transform your snack game with this zesty and tangy recipe for Classic Pickled Eggs! Perfectly hard-boiled eggs are steeped in a flavorful brine of white vinegar, garlic, and an aromatic blend of spices like mustard seeds and black peppercorns, enhanced with a hint of sugar and red pepper flakes for subtle heat. After marinating for a week, these protein-packed treats develop a vibrant punch of flavor, making them an ideal addition to charcuterie boards, picnic spreads, or as a savory, on-the-go snack. Delicious, easy to prepare, and long-lasting, this recipe proves that homemade pickling can be both practical and irresistibly tasty.
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Recipe Information
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon red pepper flakes
- 1 bay leaf
- 2 garlic cloves, peeled and smashed
Instructions
Place the eggs in a large pot and cover them with cold water by about an inch.
Bring the water to a rapid boil over medium-high heat, then remove the pot from the heat. Cover the pot with a lid and let the eggs sit in the hot water for 9-10 minutes.
Drain the hot water and rinse the eggs under cold running water until cool enough to handle. Peel the eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt, then bring the mixture to a boil over medium heat.
Add black peppercorns, mustard seeds, red pepper flakes, bay leaf, and garlic to the boiling liquid. Let it simmer for about 3-5 minutes to allow the spices to infuse.
Place the peeled eggs into a large, clean glass jar or several smaller jars.
Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. If necessary, top off with additional vinegar.
Allow the jars to cool to room temperature, then seal them tightly with lids and refrigerate for at least 1 week before serving to allow the flavors to develop.
Serve the pickled eggs cold as a snack or accompanying side. They will keep in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 13.0 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
