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Pickled Eggs Recipe

Pickled Eggs Recipe: Tangy and Flavorful

Pickled Eggs with a tangy, flavorful taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

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.