Pickled Eggs Made Simple
Transform your snack game with "Pickled Eggs Made Simple," a classic recipe that’s both easy to prepare and bursting with bold, tangy flavors. Featuring hard-boiled eggs bathed in a zesty brine of white vinegar, garlic, black peppercorns, mustard seeds, and optional red pepper flakes for a subtle kick, this recipe highlights the perfect balance of savory and spicy. With just 20 minutes of prep time, these pickled eggs are an ideal make-ahead treat that only gets better after a few days in the fridge. Perfect for enjoying as a protein-packed snack, a tangy addition to salads, or a standout appetizer, these pickled eggs are a versatile and delicious addition to any meal. Try this no-fuss recipe today and savor the homemade goodness!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 3 pieces garlic cloves, peeled
- 2 pieces bay leaves
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water for 10-12 minutes.
After the eggs are cooked, transfer them to a bowl of ice water and let them cool completely, about 5-10 minutes.
Peel the cooled eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, garlic cloves, bay leaves, and red pepper flakes (if using).
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce the heat and let it simmer for 5 minutes. Remove from heat and let the brine cool slightly.
Place the peeled eggs into a clean, sterilized glass jar (a large quart-sized jar works well).
Pour the warm brine over the eggs, ensuring they are fully submerged. Distribute the spices and garlic evenly in the jar.
Seal the jar tightly with a lid and let it cool to room temperature before transferring it to the refrigerator.
Allow the eggs to pickle for at least 3-5 days before eating for the best flavor. They will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
81 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 88 mg | 2% | |
*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.
