Introduction
Pickled Eggs are a classic, tangy treat, perfect for gatherings, potlucks, or meal prep. This vibrant, zesty dish, featuring hard-boiled eggs steeped in a spiced vinegar brine, delivers a bold, tangy flavor with a firm, creamy texture. Presented in a clear glass jar or white ceramic bowl, optionally garnished with fresh dill or peppercorns, this Pickled Eggs recipe offers a rustic, appetizing aesthetic that elevates any spread. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing snack that brings bold, pickled goodness to any occasion.
Ingredients
For the Pickled Eggs:
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp red pepper flakes (optional, for heat)
- 2 garlic cloves, peeled
- 1 small red onion, thinly sliced
- 2 sprigs fresh dill (or 1 tsp dried dill)
- 1 bay leaf
For Serving:
- Optional: Fresh dill, extra peppercorns
- Suggested Accompaniments: Crusty bread, cheese platter
- Suggested Pairings: Craft beer, sparkling water
- Suggested Aesthetic: Serve in a clear glass jar or white ceramic bowl
- Suggested Equipment: Large pot, medium saucepan, 1-quart glass jar with lid (or equivalent), slotted spoon, measuring cups/spoons, knife
Step-by-Step Process
- Hard-Boil Eggs: Place eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and simmer for 10 minutes. Transfer eggs to an ice water bath for 5 minutes to cool. Peel carefully and set aside.
- Prepare Brine: In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes (if using), garlic, onion, dill, and bay leaf. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Reduce the heat and simmer for 5 minutes.
- Taste and Adjust: Taste the brine (carefully, as it’s hot) and adjust with a teaspoon more sugar for sweetness or a pinch of salt for balance to ensure a balanced flavor.
- Cool Brine Slightly: Remove the brine from the heat and let it cool for 5–10 minutes.
- Assemble Pickled Eggs: Place peeled eggs in a clean 1-quart glass jar (or multiple smaller jars). Pour the warm brine, including spices and aromatics, over the eggs, ensuring they are fully submerged. If needed, add a small weight (e.g., a clean stone or jar lid) to keep eggs submerged.
- Seal and Chill: Seal the jar with a lid and let it cool to room temperature. Refrigerate for at least 3 days (ideally 1 week) to allow flavors to develop.
- Serve: Remove eggs from the brine and place in a white ceramic bowl or serve directly from the glass jar. Optionally garnish with fresh dill or peppercorns. Serve with crusty bread, a cheese platter, craft beer, or sparkling water.
Tips for Better Pickled Eggs
- Use fresh eggs for easier peeling; older eggs (1–2 weeks old) peel more easily after boiling.
- Taste the brine before pouring to balance tangy, sweet, and spicy flavors; adjust sparingly.
- Ensure eggs are fully submerged in brine to prevent spoilage and ensure even pickling.
- Let eggs pickle for at least 3 days for flavor; 1–2 weeks yields the best results.
- Present in a clear glass jar for a rustic look or a white ceramic bowl to highlight vibrant colors.
- Make ahead: Prepare eggs and brine up to 1 month in advance; store in the fridge.
- Sterilize jars by boiling or running them through a dishwasher to ensure safety.
- Enhance aesthetic: Garnish with dill or peppercorns for a vibrant, rustic pop.
Variations and Customization
- Gluten-Free Pickled Eggs: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Vegan Pickled Eggs: Not applicable, but you can pickle vegetables (e.g., carrots, cauliflower) using the same brine.
- Low-Sugar Pickled Eggs: Reduce sugar to 1/4 cup or use a sugar substitute.
- Spicy Pickled Eggs: Increase red pepper flakes to 1 tsp or add 1 sliced jalapeño to the brine.
- Beet Pickled Eggs: Add 1 cup sliced cooked beets to the brine for pink eggs and earthy flavor.
- Herbed Pickled Eggs: Add 1 tsp dried thyme or rosemary to the brine for extra aroma.
- Curry Pickled Eggs: Include 1 tsp curry powder in the brine for a warm, spiced twist.
- Dill-Free Pickled Eggs: Omit dill and replace with fresh parsley or coriander seeds.
Storage and Serving Tips
- Store pickled eggs in a sealed jar in the fridge for up to 1 month; ensure eggs remain submerged in brine.
- Do not freeze, as eggs will become rubbery and lose texture.
- Serve chilled or at room temperature for the best tangy, zesty flavor.
- Use as a snack, appetizer, or garnish for salads and charcuterie boards.
- Pair with craft beer or sparkling water to complement the tangy, spiced flavors.
- Present in a clear glass jar or white ceramic bowl with garnishes for a vibrant, rustic charm.
Nutritional Information
Based on 12 servings (1 egg each):
- Calories: 90 kcal
- Total Fat: 5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 185mg
- Sodium: 520mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 6g
- Vitamin A: 6% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce carbs). Low in calories; high in protein.
Conclusion
This Pickled Eggs recipe delivers a tangy, flavorful snack perfect for gatherings or meal prep, transforming simple ingredients into a zesty favorite. Its easy preparation and rustic presentation make it a go-to. The spiced brine and creamy eggs delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing pickled charm.
Pickled Eggs Recipe: Tangy and Flavorful
Pickled Eggs with a tangy, flavorful taste.
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp red pepper flakes optional
- 2 garlic cloves peeled
- 1 small red onion thinly sliced
- 2 sprigs fresh dill or 1 tsp dried dill
- 1 bay leaf
- Optional: Fresh dill extra peppercorns
- Suggested Pairings: Craft beer crusty bread
Instructions
- Boil eggs for 10 minutes; cool in ice water and peel.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, garlic, onion, dill, and bay leaf; boil and simmer 5 minutes.
- Taste and adjust the brine with sugar or salt.
- Cool brine slightly (5–10 minutes).
- Place eggs in a 1-quart jar; pour brine over to submerge.
- Seal and refrigerate for 3–7 days.
- Serve in a white ceramic bowl or jar with a cheese platter.
Notes
- Let pickle for 1 week for the best flavor.
- Store in the fridge for 1 month; do not freeze.
- Try spicy or beet variation.
- Pair with a salad.
