Easy Pickled Eggs
Give your pantry staples a bold makeover with this simple recipe for Easy Pickled Eggs! Perfectly hard-boiled eggs are infused with a tangy brine made from distilled white vinegar, garlic, whole peppercorns, bay leaves, and a hint of spice from optional red pepper flakes. Ready in just 30 minutes of prep and cook time, these pickled eggs are great for snacking, adding to salads, or serving as a zesty appetizer. With their vibrant flavors and long shelf life in the fridge, this recipe is an effortless way to create a protein-packed, flavor-packed treat that only gets better with time.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 2 cups distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 pieces garlic cloves, peeled
- 1 teaspoon whole peppercorns
- 2 pieces bay leaves
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Place the eggs in a large pot and cover with cold water. Bring the water to a boil, then reduce the heat to low and let simmer for 10 minutes.
Remove the eggs from the hot water and immediately transfer them to a bowl of ice water to cool for 10 minutes.
Once the eggs have cooled, gently peel them and set aside.
In a medium saucepan, combine the vinegar, water, sugar, salt, garlic cloves, peppercorns, bay leaves, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
Reduce the heat and let the brine simmer for 5 minutes. Remove from heat and let the brine cool slightly.
Place the peeled eggs into a clean, sterilized jar or multiple smaller jars. Make sure the jars are large enough to hold the eggs without overcrowding.
Pour the warm brine over the eggs, ensuring they are fully submerged. Distribute the garlic, peppercorns, and bay leaves evenly among the jars.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the eggs to pickle for at least 3 days before eating for the best flavor. They can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 930 mg | 20% | |
*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.
