Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine. Watch the short recipe video tutorial below and learn how to make this easy and delicious meal!
This Easy Classic Pickled Eggs Recipe is super simple to prepare for something so versatile. This dish owes to the fact that it is a combination of sweet, salty, and sour. Also, I like that you can prepare it once and can be preserved and stored in a jar for several months. This makes it very handy and convenient for surprise guests or just to have a healthy snack ready to serve.
You can serve them in many ways. Mostly, we like to enjoy them as a sandwich filling, or on an egg salad, and sometimes with some veggies such as roasted asparagus.
However, feel free to serve them with several variations according to your taste and be creative with it! Simply, add some jalapeños for a spicier kick, or make it the old-fashioned way by adding beets.
It is also convenient because it can be made with leftover Easter eggs. If you run out of options of what to do with them, this is the perfect recipe to utilize some! Simply follow this recipe, and they will be preserved in vinegar for months to come!
They are basically hard-boiled eggs that are preserved and flavored in vinegar brine and stored in a glass jar. This recipe originally was meant to preserve the food so it could be eaten months later.
Nowadays, it is a great snack and can be found at bars, grocery stores, and markets.
The eggs are usually seasoned with various condiments, such as mustard seeds, garlic cloves, bay leaves, dill seeds, red onions, and others.
This is a very easy and simple recipe to follow. First, you basically hard boil your eggs, peel the shell off, then marinate them in a vinegar, salt, and spices mixture.
Next, place them in a jar with the marinated liquid, and refrigerate for weeks or months to come.
What we like about this recipe is how versatile it can be. You can throw other ingredients or favorite spices into it and adjust according to your taste.
- Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
- Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. …
- Place eggs in 4-cup (1 L) jar with lid. …
- Refrigerate for at least two days before using.
Pickled Eggs
These pickled eggs are tangy, salty, and a little bit sweet. Top them onto avocado toast, use them to make fancy deviled eggs, or season them with salt and pepper and enjoy them as a snack!
Prep: 15min
Ingredients:
- 2 cups water (divided)
- 1 medium red or yellow beet (peeled and diced)
- 1 cup apple cider vinegar
- ⅓ cup sugar
- 2 teaspoons sea salt
- 6 hard boiled eggs (peeled)
- pinch of turmeric (optional, for yellow eggs)
- sea salt and freshly ground black pepper (for sprinkling)
Instruction:
- Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
- Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you’re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
- When you’re ready to eat, season the halves with pinches of salt and pepper.
Best Pickled Eggs Recipe
Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine
Prep: 10min
Total: 15min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 221 kcal, Carbohydrate 34 g, Protein 6 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 186 mg, Sodium 63 mg, Sugar 33 g, servingSize 1 serving
Ingredients:
- 6 hardboiled eggs (peeled)
- 1 can of beets in liquid
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 Cup white sugar
- 6 cloves garlic (whole)
- 1/8 teaspoon black peppercorns
- Pinch of salt
- 6 hardboiled eggs (peeled)
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 Cup white sugar
- 6 cloves garlic (whole)
- Peel from 1 lemon
- 5 sprigs rosemary
- 1/8 teaspoon black peppercorns
- Pinch of salt
- 6 hardboiled eggs (peeled)
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 Cup white sugar
- 4 cloves garlic (whole)
- 6 carrot rounds
- 6 zucchini rounds
- 5 sprigs fresh dill
- 1/8 teaspoon black peppercorns
- Pinch of salt
Instruction:
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Pickled Eggs with Beets
Ever since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Prep: 10min
Total: 10min
Yield: 12 servings.
Nutrition Facts: calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
Ingredients:
- 2 cans (15 ounces each) whole beets
- 12 hard-boiled large eggs, peeled
- 1 cup sugar
- 1 cup water
- 1 cup cider vinegar
Instruction:
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Award Winning Pickled Eggs – Kansas 2 time winner
FAQ
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