A Delicious Pickled Egg Recipe
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Classic Pickled Eggs Recipe
Ingredients
12 large eggs
2 cups white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
3-4 garlic cloves, peeled
1-2 fresh dill sprigs or dried dill
1-2 slices of jalapeño or red pepper flakes
Instructions:
Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12 minutes. You can also use an egg cooker!
Transfer eggs to a bowl of ice water to cool completely.
Peel the eggs once cooled.
Prepare the Brine:
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, dill, and any optional spices.
Bring to a gentle boil, stirring until sugar and salt dissolve.
Remove from heat and let cool slightly.
Pack the Eggs:
Place peeled eggs into the clean glass jar.
Add sliced onion or peppers if using.
Pour the Brine:
Pour the warm (not hot) brine over the eggs, making sure they are fully submerged.
Seal the jar tightly.
Marinate:
Refrigerate for at least 3-5 days before eating to allow flavors to develop.
The eggs will keep in the fridge for up to 4 weeks.
Notes & Tips
For a more vibrant color, add beet juice or turmeric to the brine.
Adjust spices to your taste—try adding coriander seeds, bay leaves, or chili flakes for extra flavor.
Use fresh eggs for best results.
Enjoy your homemade pickled eggs as a snack, in salads, or on a charcuterie board!
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