Garlic Pickled Eggs
Tangy, garlicky, and irresistibly zesty, Garlic Pickled Eggs are the ultimate snack for flavor enthusiasts. Made with perfectly boiled eggs and infused with a bold brine of white vinegar, fresh garlic cloves, and aromatic spices like black peppercorns and bay leaves, this recipe offers a delightful balance of savory, sour, and spicy flavors. A hint of crushed red pepper flakes adds a subtle kick, while optional fresh dill brings a refreshing herbal note. These pickled eggs are incredibly versatile—enjoy them on their own, slice them into salads, or add them to sandwiches and charcuterie boards for a gourmet touch. With just 20 minutes of prep and a few days of pickling time, this easy homemade recipe is perfect for anyone looking to elevate their snack game or add a unique twist to classic dishes.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 6 pieces Fresh garlic cloves
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaves
- 1 teaspoon Crushed red pepper flakes
- 2 sprigs Dill (optional)
Instructions
Place the eggs in a large saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 9-11 minutes.
Once cooked, transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, bay leaves, and crushed red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let the brine cool slightly.
Peel the garlic cloves and gently smash them with the side of a knife to release their flavor.
In a clean, large glass jar or airtight container, layer the peeled eggs, smashed garlic cloves, and dill sprigs (if using).
Pour the slightly cooled brine over the eggs, making sure they are completely submerged. Place the lid on the jar and refrigerate.
Allow the eggs to pickle for at least 3 days for the flavors to develop, though they will taste better after 1 week. Shake the jar gently every few days to ensure even flavor infusion.
Serve the pickled eggs chilled as a snack or use them to enhance salads, sandwiches, or charcuterie boards.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 5595 mg | 243% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.7 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 487 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1436 mg | 31% | |
*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.
