Mama's Best Pickled Eggs

Experience the tangy twist of tradition with Mama's Best Pickled Eggs, a time-honored recipe that combines simplicity with bold flavor. Perfectly boiled eggs are bathed in a zesty brine of white vinegar, garlic, mustard seeds, black peppercorns, and a touch of sweetness, creating the ultimate pickled snack. Customize the recipe with optional fresh dill for an herby kick or diced red beet for a vibrant pink hue that doubles as a visual delight. Ready in just 40 minutes of prep and cook time, these homemade pickled eggs are ideal for adding a punch of flavor to salads, sandwiches, or charcuterie boards—or simply enjoying straight from the jar. Stored in sterile jars, these eggs only get better with time, making them the perfect make-ahead treat for snacking or entertaining.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 12 pieces Large eggs
• 2 cups White vinegar
• 1 cup Water
• 2 tablespoons Granulated sugar
• 1 tablespoon Kosher salt
• 2 pieces Garlic cloves, peeled
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 2 pieces Dill sprigs (optional)
• 1 small, diced Red beet (optional, for pink eggs)

Directions

Step 1

Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over medium-high heat.

Step 2

Once boiling, cover the pot and reduce the heat to low. Let the eggs simmer for 10 minutes.

Step 3

Remove the pot from heat and carefully transfer the eggs to an ice bath to cool for 10-15 minutes. Once cooled, peel the eggs and set them aside.

Step 4

In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and (if using) the diced red beet. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt. Simmer for 5 minutes, then remove from heat and let the brine cool to room temperature.

Step 5

Sterilize a 1-quart glass jar or two smaller jars with tight-fitting lids by washing them in hot, soapy water and rinsing thoroughly. Set them aside to air dry.

Step 6

If using dill sprigs, place one sprig at the bottom of each jar. Place the peeled eggs in the jars, stacking them carefully without squishing.

Step 7

Pour the cooled brine (and beet pieces, if using) over the eggs in the jars, ensuring that the eggs are fully submerged. Add the garlic cloves and spices from the brine into the jars as well.

Step 8

Seal the jars tightly with their lids and refrigerate. Allow the eggs to pickle for at least 3 days before eating for optimal flavor. The longer they sit, the stronger the pickled flavor will be. If using beets, the eggs will turn a beautiful pink color after about 24-48 hours.

Nutrition Facts

Serving size	(1444.6g)

Amount per serving	% Daily Value*
Calories	1087.5

Total Fat 61.4g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 2697.9mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 3.5g	0%
Total Sugars 31.2g
Protein 74.7g	0%

Vitamin D 480IU	0%
Calcium 427.6mg	0%
Iron 13.7mg	0%
Potassium 1535.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 28.4%

Carbs: 19.0%