Easy Pickled Eggs Recipe
Pickled eggs are tangy, flavorful, and easy to make, perfect for a protein-rich snack or side dish.
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cups water
- 1/2 cups sugar
- 1 tbsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 tsp red pepper flakes (optional, for spice)
- 2 bay leaves
Instructions
- Hard-boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice bath and peel once cooled.
- Prepare the brine: In a saucepan, combine vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic, onion, red pepper flakes, and bay leaves. Bring to a boil, then simmer for 5 minutes.
- Pack the eggs: Place peeled eggs into a clean jar, layering them with onion slices.
- Pour the brine: Carefully pour the hot brine over the eggs until fully submerged.
- Seal and refrigerate: Let the jar cool to room temperature, then seal and refrigerate for at least 7 days before enjoying for the best flavor.
Notes
- The longer the eggs sit in the brine, the more flavorful they become.
- Use beet juice in place of water for pink pickled eggs.
- Store pickled eggs in the refrigerator and consume within 2-3 months.