Pickled Eggs
Tangy, savory, and irresistibly unique, these homemade pickled eggs are a classic treat that’s surprisingly easy to make! Perfectly hard-boiled eggs are infused with a flavorful brine of white vinegar, garlic, whole spices, and optional red chili flakes for a zesty kick. For a stunning presentation, add beet juice to create vibrant pink pickled eggs that are as beautiful as they are delicious. With just 20 minutes of prep time, this no-fuss recipe is ideal for meal prepping, adding a protein-packed snack to your day, or elevating your charcuterie board. Let the eggs pickle for at least 3-5 days to develop their bold, tangy flavor—perfect for salads, sandwiches, or enjoying straight from the jar!
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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
- 2 pieces Garlic cloves, peeled and smashed
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 pieces Bay leaves
- 0.5 teaspoon Red chili flakes (optional)
- 0.5 cup Beet juice (optional, for pink pickled eggs)
Instructions
Place the eggs in a large pot and cover them with water. Bring the water to a boil over high heat.
Once the water reaches a rolling boil, remove the pot from heat and cover it. Let the eggs sit for about 10 minutes to fully cook.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5-10 minutes, then peel the eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, bay leaves, and chili flakes (if using). If you are using beet juice for color, add it as well.
Heat the mixture over medium heat until it comes to a gentle boil. Stir to dissolve the sugar and salt. Remove from heat and let the brine cool to room temperature.
Place the peeled eggs in a glass jar or container that has a tight-fitting lid. Pour the cooled brine over the eggs, ensuring they are fully submerged.
Seal the jar and refrigerate. Allow the eggs to pickle for at least 3-5 days before serving to develop their tangy flavor. For optimal taste, let them pickle for up to 1 week.
Serve the pickled eggs as a snack, on a charcuterie board, or sliced atop salads. Store them in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 22.9 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 430 mg | 33% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1470 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.
