Randy's Pickled Eggs

Transform your snack game with Randy's Pickled Eggs, a tangy and flavorful treat that's as visually stunning as it is delicious! This recipe combines the bold punch of white vinegar, garlic, and mustard seeds with the subtle sweetness of sugar for a perfectly balanced brine. Infused with aromatic spices like bay leaves and optional red chili flakes for a hint of heat, these pickled eggs are taken up a notch with sliced onions and, if you choose, a vibrant beet for a unique pop of color. Quick and easy to prepare with a minimal prep time of just 15 minutes, these eggs offer a satisfying protein-packed snack, a zesty addition to salads, or a fun conversation starter at your next potluck. Perfectly pickled in just a few days, they’ll keep in the fridge for up to two weeks—if they last that long!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 12 pcs Large eggs
• 4 cups White vinegar
• 2 cups Water
• 0.5 cups Granulated sugar
• 2 tbsp Salt
• 3 pcs Garlic cloves
• 1 tsp Whole peppercorns
• 1 tsp Mustard seeds
• 2 pcs Bay leaves
• 0.5 tsp Red chili flakes (optional)
• 1 pcs Onion (thinly sliced)
• 1 pcs Beet (optional, for color)

Directions

Step 1

Place the eggs in a large saucepan and fill with enough water to cover them completely. Bring to a boil over medium-high heat.

Step 2

Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 12 minutes.

Step 3

Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for 10 minutes, then peel the eggs and set them aside.

Step 4

In a large pot, combine the white vinegar, water, granulated sugar, and salt. Stir the mixture over medium heat until the sugar and salt dissolve. Remove from heat.

Step 5

Add the garlic cloves, whole peppercorns, mustard seeds, bay leaves, red chili flakes (if using), onion slices, and beet (if using for color) to the pot. Allow the mixture to cool slightly for 10–15 minutes.

Step 6

Place the peeled eggs into a large sterilized glass jar or two medium-sized jars. Arrange them neatly for even pickling.

Step 7

Pour the brine mixture over the eggs, ensuring all eggs are completely covered. Seal the jar(s) tightly with a lid.

Step 8

Refrigerate the jar(s) and let the eggs pickle for at least 3–5 days. The longer they sit, the more flavorful they will become. Shake the jar gently once a day to distribute the brine evenly.

Step 9

Once pickled to your liking, serve and enjoy. Store any leftovers in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(2395.0g)

Amount per serving	% Daily Value*
Calories	1518.9

Total Fat 61.6g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 15118.9mg	0%
Total Carbohydrate 138.5g	0%
Dietary Fiber 6.3g	0%
Total Sugars 112.1g
Protein 76.5g	0%

Vitamin D 480IU	0%
Calcium 513.2mg	0%
Iron 14.6mg	0%
Potassium 2110.8mg	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: 39.2%

Protein: 21.6%

Carbs: 39.2%