Description
Classic Pickled Eggs are tangy, savory, and full of old-fashioned charm. These chilled pickled eggs are made with a simple vinegar brine, sliced onion, garlic, and warm spices for a bold snack that gets better after a few days in the fridge.
Ingredients
12 large eggs
2 cups white vinegar
2 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
2 cloves garlic
1 small onion, thinly sliced
2 bay leaves
Instructions
1. Place the eggs in a large saucepan and cover them with cold water. Bring to a gentle boil, then remove from the heat, cover, and let stand for 10 to 12 minutes.
2. Transfer the eggs to an ice bath and cool completely. Peel the eggs carefully.
3. In a medium saucepan, combine the white vinegar, water, pickling salt, sugar, black peppercorns, mustard seeds, red pepper flakes, garlic, onion, and bay leaves.
4. Bring the brine to a gentle boil and stir until the salt and sugar dissolve.
5. Place the peeled eggs in a clean large glass jar or divide them between two smaller jars.
6. Pour the hot brine over the eggs, making sure they are fully covered.
7. Let the jar cool to room temperature, then seal and refrigerate.
8. Chill for at least 3 days before serving. For best flavor, wait 5 to 7 days.
Notes
Use older eggs if possible because they peel more easily after boiling.
Keep the eggs fully submerged in the brine while they chill in the refrigerator.
For the best flavor, let the eggs pickle for a full week before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 78
- Sugar: 1g
- Sodium: 410mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: classic pickled eggs, pickled eggs, egg appetizer, vinegar eggs, old fashioned pickled eggs