Pickled Eggs

Introduction

Pickled eggs are a classic snack with a perfect balance of tangy, briny, and savory flavors. They’re incredibly simple to make at home, allowing you to achieve a crisp, flavorful pickle that far surpasses any store-bought version. Once you try this recipe, you’ll have a delicious, protein-packed treat ready in your fridge for weeks.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus 1-2 weeks 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. Place the peeled hard boiled eggs, fresh dill sprigs, garlic cloves, bay leaves, and thinly sliced onion into a clean, large 2-quart glass jar.
2. In a medium saucepan, combine the distilled white vinegar, water, coarse sea salt, granulated white sugar, and pickling spices.
3. Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar are completely dissolved.
4. Carefully pour the hot brine over the eggs and aromatics in the jar, ensuring the eggs are completely submerged. Tap the jar gently on the counter to release any air bubbles.
5. Let the jar cool to room temperature, then seal it with a lid and refrigerate.
6. For best flavor, allow the eggs to pickle in the refrigerator for at least 1 week before eating. They will reach peak flavor after about 2 weeks.

Variations

• Spicy Kick: Add a few whole dried chili peppers or a teaspoon of red pepper flakes to the jar with the other aromatics.
• Beet-Pickled Eggs: Replace 1/2 cup of water with the liquid from a can of beets for vibrant pink eggs and a subtle earthy sweetness.
• Sweet & Savory: Increase the sugar to 1/4 cup for a sweeter, more bread-and-butter-style pickle brine.
• Quick-Pickled Snack: For a lighter flavor, pickle the eggs for just 2-3 days. They will be less intense and perfect for salads.

Tips for Success

• Ensure your eggs are fully peeled and free of any shell fragments before pickling.
• Use a jar just large enough to hold the eggs snugly so they remain submerged in the brine.
• For easier peeling, use eggs that are at least a week old and shock them in an ice bath immediately after boiling.
• Always use non-reactive equipment (glass, ceramic, or stainless steel) for making and storing your pickled eggs.

Storage & Reheating

FAQ

How long do pickled eggs last?

When stored properly in the refrigerator with the eggs fully submerged, they will keep for up to 3 months.

Can I reuse the brine?

It is not recommended to reuse the brine for a new batch of eggs, as it will have been diluted and may not be safe. You can reuse it to pickle vegetables like onions or carrots.

Why are my pickled eggs rubbery?

This is usually caused by overcooking the hard boiled eggs initially. Follow a reliable method for perfect hard boiled eggs with tender whites and creamy yolks.

Do I have to use distilled white vinegar?

You can use other vinegars like apple cider vinegar for a different flavor profile, but distilled white vinegar provides the classic, clean tang and keeps the color of the eggs bright.

What are “pickling spices”?

This is a common blend found in the spice aisle, typically containing mustard seeds, coriander seeds, allspice, cinnamon, cloves, ginger, and chili flakes. You can adjust the blend to your preference.

When are the eggs ready to eat?

You can taste one after 3-4 days, but the flavor will be very mild. For the full, classic pickled egg flavor, wait at least 1-2 weeks.