Sweet Pickled Eggs
Transform your snack game with this vibrant and tangy Sweet Pickled Eggs recipe, a delightful twist on the classic pickled egg that's perfect for any occasion. Made with a blend of apple cider vinegar, granulated sugar, and warm spices like cinnamon, cloves, and mustard seeds, this recipe creates eggs that are sweet, zesty, and irresistibly flavorful. For a stunning presentation, add a beet to the mix for a natural pop of rosy color. With just 15 minutes of prep and a simple overnight soak in a homemade pickling brine, these eggs are an easy yet impressive addition to charcuterie boards, salads, or as a protein-packed snack on their own. Refrigerator-friendly for up to two weeks, these sweet pickled eggs blend convenience with a punch of gourmet flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large eggs
- 2 cups apple cider vinegar
- 1 cup water
- 1.5 cups granulated sugar
- 1 tablespoon salt
- 2 cinnamon sticks
- 6 whole cloves
- 1 teaspoon mustard seeds
- 1 small beet (optional, for color)
Instructions
Place the eggs in a large pot and cover them with water by at least 1 inch. 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 in the hot water for 10-12 minutes to finish cooking.
Carefully transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes. Peel the eggs and set aside.
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, cinnamon sticks, cloves, and mustard seeds.
Optional: If using a beet for color, peel and slice it into small chunks and add it to the saucepan.
Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Lower the heat and simmer the brine for 5 minutes. Remove from heat and let it cool slightly.
Place the peeled eggs in a large, clean jar or glass container with a tight-fitting lid. Pour the warm (not hot) brine over the eggs, ensuring they are fully submerged.
Seal the jar and place it in the refrigerator. Let the eggs pickle for at least 24 hours, though they develop more flavor after 2-3 days.
Serve the sweet pickled eggs chilled as a snack, side dish, or salad topping. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 8075 mg | 351% | |
| Total Carbohydrate | 331.7 g | 121% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 311.4 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 541 mg | 42% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1659 mg | 35% | |
*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.
