Description
Tangy and flavorful pickled eggs that are perfect for snacks, appetizers, or side dishes.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1–2 garlic cloves (optional)
- 1 bay leaf (optional)
- Beet juice for color (optional)
Instructions
- Prepare the eggs: Begin by placing your hard-boiled eggs into a clean mason jar, arranging them gently to avoid cracking.
- Create the brine: In a saucepan, combine the vinegar, water, salt, sugar, mustard seeds, and peppercorns. Optional ingredients like garlic and the bay leaf can join the party here, enhancing flavor.
- Heat the mixture: Place the saucepan on medium heat and bring the mixture to a gentle boil. Stir regularly until the salt and sugar dissolve.
- Pour the brine: Carefully ladle the hot brine over the eggs, ensuring they are fully submerged. Pour in a splash of beet juice if desired.
- Seal and cool: Tightly seal the jar and allow it to cool at room temperature.
- Refrigerate: Once cooled, transfer the jar to the refrigerator. Allow the eggs to pickle for at least 24 hours.
Notes
These eggs can be made several days in advance. They improve in flavor the longer they sit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg
Keywords: pickled eggs, snack, appetizer, potluck, tangy, easy recipe