Sweet Pickled Eggs
Transform your snack game with this vibrant and tangy Sweet Pickled Eggs recipe, a delightful twist on the classic pickled egg that's perfect for any occasion. Made with a blend of apple cider vinegar, granulated sugar, and warm spices like cinnamon, cloves, and mustard seeds, this recipe creates eggs that are sweet, zesty, and irresistibly flavorful. For a stunning presentation, add a beet to the mix for a natural pop of rosy color. With just 15 minutes of prep and a simple overnight soak in a homemade pickling brine, these eggs are an easy yet impressive addition to charcuterie boards, salads, or as a protein-packed snack on their own. Refrigerator-friendly for up to two weeks, these sweet pickled eggs blend convenience with a punch of gourmet flavor.
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Ingredients
- 12 large eggs
- 2 cups apple cider vinegar
- 1 cup water
- 1.5 cups granulated sugar
- 1 tablespoon salt
- 2 cinnamon sticks
- 6 whole cloves
- 1 teaspoon mustard seeds
- 1 small beet (optional, for color)
Directions
Step 1
Place the eggs in a large pot and cover them with water by at least 1 inch. Bring the water to a boil over medium-high heat.
Step 2
Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10-12 minutes to finish cooking.
Step 3
Carefully transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes. Peel the eggs and set aside.
Step 4
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, cinnamon sticks, cloves, and mustard seeds.
Step 5
Optional: If using a beet for color, peel and slice it into small chunks and add it to the saucepan.
Step 6
Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Lower the heat and simmer the brine for 5 minutes. Remove from heat and let it cool slightly.
Step 7
Place the peeled eggs in a large, clean jar or glass container with a tight-fitting lid. Pour the warm (not hot) brine over the eggs, ensuring they are fully submerged.
Step 8
Seal the jar and place it in the refrigerator. Let the eggs pickle for at least 24 hours, though they develop more flavor after 2-3 days.
Step 9
Serve the sweet pickled eggs chilled as a snack, side dish, or salad topping. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1755.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2218.0 |
| Total Fat 60.0g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 8075.0mg | 0% |
| Total Carbohydrate 331.7g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 311.4g | |
| Protein 78.7g | 0% |
| Vitamin D 492IU | 0% |
| Calcium 541.0mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 1658.8mg | 0% |
Source of Calories