Pickled Eggs

Introduction

Pickled eggs are a tangy, briny classic that combines perfectly cooked hard-boiled eggs with a flavorful, aromatic vinegar brine. They offer a satisfyingly firm texture and a beautiful presentation that’s ideal for snacking, picnics, or an eye-catching addition to your charcuterie board. You’ll love the process of creating these simple yet deeply satisfying preserved treats.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes (plus 1-2 weeks pickling time)

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. In a medium saucepan, combine the distilled white vinegar, water, coarse sea salt, sliced onion, sugar, and pickling spices. Bring the mixture to a simmer over medium-high heat, stirring to dissolve the salt and sugar completely.
2. Once simmering, reduce the heat and let the brine cook for 5 minutes to allow the flavors to meld. Remove the saucepan from the heat and let it cool for 5 minutes.
3. While the brine cools, pack your clean jar. Place the fresh dill sprigs, peeled garlic cloves, and bay leaves at the bottom of a large, sterilized 2-quart jar (or two smaller jars).
4. Carefully add the peeled hard-boiled eggs on top of the aromatics, taking care not to crack them.
5. Slowly pour the warm (not boiling) brine over the eggs, ensuring they are completely submerged. Use the back of a spoon to press down the onions and spices as needed. Seal the jar tightly with a non-reactive lid.
6. Let the jar cool completely on the counter. Once cool, refrigerate it. For the best flavor, allow the eggs to pickle for at least 1 week before enjoying, and 2 weeks for a more robust flavor.

Variations

• Spice Level: For a spicier version, nestle 1-2 whole dried chili peppers in the jar with the other aromatics before adding the eggs.
• Slicing Method: Instead of pickling whole, halve or quarter the peeled eggs before packing the jar for a larger surface area and faster flavor absorption.
• Presentation: For a party platter, spear pickled eggs and other garnishes from the jar with decorative cocktail picks for easy serving.
• Brine Re-use: Use the leftover flavorful brine (after the eggs are gone) as a quick, potent base for a salad dressing or a marinade for chicken or vegetables.

Tips for Success

• Ensure your hard-boiled eggs are completely cooled and carefully peeled to avoid any tears or dents in the whites.
• Use a jar with a plastic, glass, or ceramic-lined lid to prevent the vinegar from reacting with metal.
• To prevent floating eggs and ensure even pickling, place a clean, small fermentation weight or a folded cabbage leaf on top of the eggs before sealing.
• Patience is key! The flavor develops significantly during the 1-2 week resting period in the fridge, so resist the urge to try them too early.

Storage & Reheating

Store the sealed jar in the refrigerator for up to 3-4 months. The eggs should always remain submerged in the brine. Pickled eggs are meant to be served cold directly from the refrigerator and should not be reheated.

FAQ

How long do I need to wait before eating the pickled eggs?

Wait at least 1 week for a mild flavor. For the classic, full pickled flavor, allow them to sit in the refrigerator for 2 full weeks.

Can I use pre-made hard-boiled eggs from the store?

Yes, you can use store-bought peeled hard-boiled eggs as a convenient shortcut for this recipe.

Why is it important to use distilled white vinegar?

Distilled white vinegar has a clean, sharp taste that allows the other spices and aromatics to shine. It also ensures a consistent, clear brine and reliable preservation.

What are “pickling spices”?

It’s a pre-mixed blend found in the spice aisle, typically containing mustard seeds, coriander seeds, allspice, cinnamon, cloves, ginger, black peppercorns, and chili flakes.

How do I know if a pickled egg has gone bad?

Discard the eggs if you notice any off-odors (sulfur or rotten), significant cloudiness in the brine (beyond the initial spice diffusion), mold growth, or if the egg has an unusual slimy or mushy texture.

Can I double or halve this recipe?

Absolutely. Simply adjust all ingredient quantities proportionally and ensure you use a jar that allows the eggs to be fully submerged in brine.