Pickled Eggs
This old fashioned recipe for Pickled Eggs is super easy to make and a perfect lip-smacking snack or condiment for salads!
Servings: 10 servings
Ingredients
- 10 large eggs
- (cold water and ice)
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 2 cloves garlic , peeled and crushed
- 1 large bay leaf
- a few slivers of red onion
- a few small fresh dill sprigs
Instructions
- Gently place 10 large eggs in a single layer at the bottom of a medium pot – make sure they're not crowded. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.
- Using a slotted spoon, transfer the eggs to a large bowl filled with water and ice and let cool for 10 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
- Peel and proceed with making the brine.
- In a medium saucepan, mix together 1 cup apple cider vinegar, 1 cup water, 1/3 cup sugar, 1 tablespoon pickling spice, and 1 teaspoon salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in 2 cloves peeled and smashed garlic and 1 bay leaf; remove from heat and let cool slightly.
- Fill a clean tall 1-liter glass jar with your peeled eggs. Tuck in some sliced red onion and fresh dill sprigs.
- Pour the warm brine over the eggs to cover.
- Loosely fasten with the lid. Let cool to room temperature, tighten the seal, then store in the refrigerator.
- The eggs can be eaten after only a few hours of marinating, but for best results allow them to pickle for a couple days. Use as desired. They're great for snacking or cut up in salads!
Notes
- This is a refrigerator pickled eggs recipe and does not require canning.
- Let the eggs pickle for at least 3 days for the best flavor.
- The flavor will continue to deepen and mellow the longer the eggs sit.
- Keep the eggs fully submerged in the brine for even pickling.
- Slightly older eggs peel more easily than very fresh eggs.
- Don’t skip the ice bath, or the eggs can overcook and become rubbery.
- Store the eggs in a glass jar or other non-reactive container.
- Always keep pickled eggs refrigerated. They are not shelf-stable.
- Apple cider vinegar gives the brine a slightly sweeter, milder flavor than white vinegar.
- Add jalapeños, extra garlic, dill, or red pepper flakes for extra flavor variation.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 307mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 274IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg