Pickled Peppered Eggs
Elevate your snack game with these bold and tangy Pickled Peppered Eggs, a perfect blend of tangy white vinegar, aromatic spices, and a touch of heat from crushed red pepper flakes. This easy pickling recipe creates a crave-worthy snack or salad topping that packs a flavorful punch. With layers of tender boiled eggs, crisp onion rings, garlicky goodness, and a vibrant brine infused with black peppercorns and bay leaves, these eggs are a true flavor explosion. The best part? They only take 15 minutes of prep before the magic happens in the fridge, where they marinate for at least 5 days, developing their signature zesty profile. Enjoy them as a protein-packed snack, a side dish with a kick, or as a bold addition to your next charcuterie board.
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Recipe Information
Ingredients
- 12 large Eggs
- 3 cups White vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1.5 teaspoons Whole black peppercorns
- 1 teaspoon Crushed red pepper flakes
- 2 pieces Garlic cloves, peeled and sliced
- 1 medium Onion, sliced into rings
- 2 pieces Bay leaves
Instructions
Place the eggs in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
After the eggs are done cooking, remove them from the pot and transfer them to a bowl of ice water. Allow them to cool for 10 minutes.
Peel the eggs carefully and set them aside.
In a medium saucepan, combine the white vinegar, water, sugar, salt, whole black peppercorns, crushed red pepper flakes, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
In a large glass jar or container (at least 1.5-quart capacity), layer the peeled eggs, garlic slices, onion rings, and bay leaves.
Pour the hot vinegar mixture over the eggs until they are completely submerged. If necessary, press the eggs down gently with a clean utensil to ensure they stay covered.
Let the jar cool to room temperature, then seal it with a lid and refrigerate for at least 5 days to allow the flavors to fully develop. Shake the jar gently every day to distribute the spices evenly.
Serve chilled as a snack, salad topping, or side dish. Store leftovers in the fridge for up to 3 weeks.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7960 mg | 346% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.6 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 462 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1588 mg | 34% | |
*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.
