Pickled Eggs 101
Discover the art of making homemade pickled eggs with this comprehensive guide, "Pickled Eggs 101." Perfectly hard-boiled eggs are steeped in a tangy, aromatic brine infused with white vinegar, garlic, mustard seeds, and optional beets for a stunning pink hue. This simple yet flavorful recipe takes just 20 minutes of prep and is customizable with chili flakes for a spicy kick. After a few days of pickling, these eggs transform into a zesty snack, salad topper, or a vibrant addition to appetizers like deviled eggs. Perfect for meal prepping or impressing guests, these pickled eggs are a timeless treat bursting with bold, zippy flavors.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 4 cups White vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 4 pieces Garlic cloves (peeled and halved)
- 2 pieces Bay leaves
- 0.5 teaspoons Red chili flakes (optional)
- 1 small Beets, cooked and sliced (optional for coloring)
Instructions
Place the eggs in a large pot and cover them with cold water. Ensure there is at least 1 inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for 10 minutes.
Transfer the eggs to an ice bath and let them cool for 5 minutes. Peel the eggs and set them aside.
In a medium-sized saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic cloves, bay leaves, and red chili flakes (if using). If you want pink pickled eggs, add the cooked, sliced beet to the mixture.
Bring the liquid to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt. Simmer for 5 minutes, then remove from heat and let the mixture cool for 10 minutes.
Place the peeled eggs into a large glass jar or several smaller jars that are sterile and heat-safe. Make sure the jars are tall enough to fully submerge the eggs in the brine.
Pour the brine, including the spices and aromatics, over the eggs until they are completely covered. If using beets, add the slices to the jars along with the eggs.
Seal the jars tightly and let them sit at room temperature until they cool to room temperature. Then store them in the refrigerator.
Allow the eggs to pickle for at least 3 days before eating for optimal flavor. For stronger flavor, let them sit for up to 1-2 weeks.
Serve the pickled eggs straight from the jar as a snack, slice them onto salads, or use them to elevate your favorite deviled egg recipe.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7988 mg | 347% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.4 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 472 mg | 36% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1796 mg | 38% | |
*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.
