Classic Pickled Eggs
Tangy, savory, and utterly nostalgic, these **Classic Pickled Eggs** are a timeless treat that’s both easy to make and bursting with bold flavor. Perfectly hard-boiled eggs are steeped in a briny mixture of white vinegar, garlic, and aromatic spices like black peppercorns, mustard seeds, and a hint of red pepper flakes for a subtle kick. With just 20 minutes of prep time, this recipe transforms humble eggs into a zesty, protein-packed snack or side dish that’s ideal for everything from charcuterie boards to pub-style nibbles. Let these pickled delights develop their full flavor in the fridge for at least a week, and enjoy them chilled for up to three months. Perfect for meal prep, parties, or a nostalgic bite of tradition, this recipe is a must-try for pickling enthusiasts and egg lovers alike!
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Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon red pepper flakes
- 1 bay leaf
- 2 garlic cloves, peeled and smashed
Directions
Step 1
Place the eggs in a large pot and cover them with cold water by about an inch.
Step 2
Bring the water to a rapid boil over medium-high heat, then remove the pot from the heat. Cover the pot with a lid and let the eggs sit in the hot water for 9-10 minutes.
Step 3
Drain the hot water and rinse the eggs under cold running water until cool enough to handle. Peel the eggs and set them aside.
Step 4
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt, then bring the mixture to a boil over medium heat.
Step 5
Add black peppercorns, mustard seeds, red pepper flakes, bay leaf, and garlic to the boiling liquid. Let it simmer for about 3-5 minutes to allow the spices to infuse.
Step 6
Place the peeled eggs into a large, clean glass jar or several smaller jars.
Step 7
Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. If necessary, top off with additional vinegar.
Step 8
Allow the jars to cool to room temperature, then seal them tightly with lids and refrigerate for at least 1 week before serving to allow the flavors to develop.
Step 9
Serve the pickled eggs cold as a snack or accompanying side. They will keep in the refrigerator for up to 3 months.
Nutrition Facts
| Serving size | (1354.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1020.2 |
| Total Fat 61.8g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 3221.9mg | 0% |
| Total Carbohydrate 32.7g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 13.0g | |
| Protein 74.1g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 443.9mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1324.5mg | 0% |
Source of Calories