Pickled Eggs

Introduction

A jar of homemade pickled eggs is a timeless, tangy treat. They’re incredibly easy to make and offer a satisfyingly firm texture and sharp, flavorful brine. You can customize the spices to your liking for a perfect snack or garnish.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus at least 7 days for pickling)
• Servings: 12 eggs

Ingredients

• 12 hard boiled eggs (peeled)
• 6-8 sprigs fresh dill
• 2 cloves garlic (whole and peeled)
• 2-4 bay leaves (depending on the size)
• 3 cups distilled white vinegar
• 1 1/2 cups water
• 1 1/2 Tablespoons coarse sea salt
• 1 small-medium onion (thinly sliced, about 1 cup)
• 2 Tablespoons granulated white sugar
• 2 Tablespoons pickling spices

Instructions

1. Ensure your peeled hard boiled eggs are completely cooled. Place them gently into a clean, large glass jar (a 64 oz or 2-quart jar works well).
2. To the jar with the eggs, add the fresh dill sprigs, garlic cloves, bay leaves, and thinly sliced onion.
3. In a medium saucepan, combine the distilled white vinegar, water, coarse sea salt, granulated sugar, and pickling spices. Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar have fully dissolved.
4. Once dissolved, carefully pour the hot brine into the jar, ensuring all eggs and aromatics are completely submerged. Tap the jar gently on the counter to release any air bubbles.
5. Let the jar cool to room temperature on the counter. Once cool, seal the jar with a tight-fitting lid and place it in the refrigerator.
6. For the best flavor, allow the eggs to pickle in the refrigerator for at least 7 days before enjoying.

Variations

• Spice Level: Add a few dried chili peppers or a teaspoon of red pepper flakes to the brine for a spicy kick.
• Presentation: Use halved or quartered eggs for a quicker pickle and an elegant presentation for salads or charcuterie boards.
• Flavor Twist: Substitute half of the distilled white vinegar with apple cider vinegar for a slightly fruitier, more complex acidity.
• Serving Idea: Mince pickled eggs and mix with mayonnaise, mustard, and herbs to create a uniquely tangy egg salad.

Tips for Success

• Use eggs that are at least a week old for easier peeling after boiling.
• Always use a glass, ceramic, or food-grade plastic container for pickling; metal can react with the vinegar.
• Ensure the eggs are fully submerged in the brine to prevent spoilage and promote even flavoring.
• For the clearest brine, you can tie the pickling spices in a small piece of cheesecloth to create a sachet, making it easier to remove later.

Storage & Reheating

Store the sealed jar in the refrigerator for up to 3 months. Pickled eggs are meant to be served cold and should never be reheated. Simply remove them from the brine with a clean fork and enjoy chilled.

FAQ

How long until the eggs are ready to eat?

Wait at least 7 days for the flavor to fully penetrate the eggs. For a more intense flavor, wait 2-3 weeks.

Can I reuse the pickling brine?

It is not recommended to reuse the brine for a new batch of eggs, as it can be a food safety risk. You can, however, use it to pickle vegetables like onions or carrots.

My brine looks cloudy. Is that okay?

Some cloudiness is normal and often comes from the garlic, onion, or spices. It does not indicate spoilage as long as you used clean equipment and the eggs are submerged.

Why did my eggs turn rubbery?

This usually means they were overcooked during the initial boiling process. For perfect hard boiled eggs, cook for 9-12 minutes, then immediately transfer to an ice bath.

Are pickled eggs safe to eat?

Yes, when prepared and stored correctly in the refrigerator. The high acidity of the vinegar brine creates an environment that inhibits bacterial growth.

Can I double this recipe?

Absolutely! Simply double all ingredients and use a container large enough to keep all eggs submerged in the brine. Ensure it still fits in your refrigerator.