Description
A timeless recipe that transforms ordinary hard-boiled eggs into tangy, flavorful pickled treats, perfect for snacks or as savory additions to meals.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: red pepper flakes for heat
Instructions
- Start by hard boiling your eggs: Place the eggs in a large pot, cover them with cold water, and bring it to a rapid boil. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for about 12 minutes. Transfer the eggs to an ice water bath to cool for 10 minutes.
- In a medium saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic powder, onion powder, and optional red pepper flakes. Bring to a gentle simmer, stirring until the sugar and salt fully dissolve.
- Carefully peel the hard-boiled eggs, taking care not to damage them.
- Place the peeled eggs snugly into a clean jar, layering them if necessary.
- Pour the warm brine over the eggs, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate for at least 24 hours before serving.
Notes
For best flavor, prepare these pickled eggs a week in advance. They improve as they sit, allowing spices to permeate the eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 1g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: pickled eggs, appetizers, snacks, preservation, tangy