Vegetarian Classic Pickled Eggs
Elevate your snack game with these Vegetarian Classic Pickled Eggs—a timeless recipe reimagined for flavor enthusiasts. This dish combines perfectly boiled eggs with a tangy brine infused with aromatic spices like black peppercorns, mustard seeds, dried dill, and a hint of garlic. The brine, made with white vinegar, sugar, and salt, delivers the ideal balance of tartness and subtle sweetness. Enhanced by the earthy notes of bay leaves and pickling spice, these pickled eggs are a versatile treat, perfect as a protein-packed snack, a salad topper, or a unique appetizer. With just 10 minutes of prep time and a couple of days to marinate, these make-ahead delights are as convenient as they are flavorful. Whether you're new to pickling or a seasoned pro, this recipe offers a quick, vegetarian-friendly route to a pantry classic.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 pieces bay leaves
- 1 piece clove garlic, peeled and halved
- 1 teaspoon mustard seeds
- 1 teaspoon dried dill weed
- 1 tablespoon pickling spice
Instructions
Place the 6 eggs in a medium saucepan and cover them with cold water until they are submerged by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 8-10 minutes.
Gently transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
Peel the eggs under running water and place them in a clean, quart-sized jar with a lid.
In a separate saucepan, combine 2 cups of white vinegar, 1 cup of water, 1 tablespoon of white sugar, and 1 teaspoon of salt. Bring this mixture to a boil, ensuring the sugar and salt dissolve completely.
Add 1 teaspoon of whole black peppercorns, 2 bay leaves, 1 halved garlic clove, 1 teaspoon of mustard seeds, 1 teaspoon of dried dill weed, and 1 tablespoon of pickling spice to the boiling vinegar mixture.
Remove the saucepan from heat and let the brine cool for a few minutes.
Pour the hot brine over the eggs in the jar, ensuring the eggs are completely covered.
Seal the jar with its lid and let it cool to room temperature before storing it in the refrigerator.
Allow the eggs to pickle in the refrigerator for at least 24-48 hours before serving to allow flavors to develop fully. The longer they sit, the more intense the flavor will be.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 918 mg | 20% | |
*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.
