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
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
- MAKE THE HARD BOILED EGGSGently 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.
- MAKE THE PICKLED EGGSIn 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
Use a different vinegar. Apple cider vinegar is a staple in my house, so that's what I always use. But you can replace it with regular white vinegar, if that's what you have.
Make them spicy. Add some sliced up jalapeños to the liquid to give your eggs a little kick!
Use leftover brine from pickled beets. Instead of using this dill and onion marinade, use leftover beet juice brine from pickled beets. They're awesome...and so pretty.
Tips & Storage. For best results, re-using the brine, and proper storage, please refer to the article.
Nutrition
Calories: 104kcal · Carbohydrates: 6g · Protein: 6g · Fat: 5g · Saturated Fat: 2g · Cholesterol: 187mg · Sodium: 298mg · Potassium: 87mg · Fiber: 1g · Sugar: 6g · Vitamin A: 260IU · Vitamin C: 1mg · Calcium: 32mg · Iron: 1mg