Vegetarian Classic Pickled Eggs

Transform your snacking game with these tangy and protein-packed Vegetarian Classic Pickled Eggs. This timeless recipe combines hard-boiled eggs with a perfectly balanced brine of white vinegar, aromatic spices like mustard seeds and dried dill, and a hint of sweetness from white sugar. Enhanced with whole black peppercorns, bay leaves, and fresh garlic, the pickling solution infuses the eggs with bold flavors that deepen over time. Ready in just minutes of prep and a short chilling period, these pickled eggs are ideal as a zesty snack, salad topper, or appetizer. Simple yet satisfying, they’re a must-try for anyone seeking a vegetarian-friendly, gourmet twist on a classic dish!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 6

Ingredients

• 6 pieces large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 2 pieces bay leaves
• 1 piece clove garlic, peeled and halved
• 1 teaspoon mustard seeds
• 1 teaspoon dried dill weed
• 1 tablespoon pickling spice

Directions

Step 1

Place the 6 eggs in a medium saucepan and cover them with cold water until they are submerged by about an inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 8-10 minutes.

Step 3

Gently transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.

Step 4

Peel the eggs under running water and place them in a clean, quart-sized jar with a lid.

Step 5

In a separate saucepan, combine 2 cups of white vinegar, 1 cup of water, 1 tablespoon of white sugar, and 1 teaspoon of salt. Bring this mixture to a boil, ensuring the sugar and salt dissolve completely.

Step 6

Add 1 teaspoon of whole black peppercorns, 2 bay leaves, 1 halved garlic clove, 1 teaspoon of mustard seeds, 1 teaspoon of dried dill weed, and 1 tablespoon of pickling spice to the boiling vinegar mixture.

Step 7

Remove the saucepan from heat and let the brine cool for a few minutes.

Step 8

Pour the hot brine over the eggs in the jar, ensuring the eggs are completely covered.

Step 9

Seal the jar with its lid and let it cool to room temperature before storing it in the refrigerator.

Step 10

Allow the eggs to pickle in the refrigerator for at least 24-48 hours before serving to allow flavors to develop fully. The longer they sit, the more intense the flavor will be.

Nutrition Facts

Serving size	(1053.6g)

Amount per serving	% Daily Value*
Calories	604.1

Total Fat 31.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1116mg	0%
Sodium 2806.5mg	0%
Total Carbohydrate 26.9g	0%
Dietary Fiber 3.2g	0%
Total Sugars 13.3g
Protein 38.0g	0%

Vitamin D 240IU	0%
Calcium 289.1mg	0%
Iron 8.7mg	0%
Potassium 918.5mg	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: 52.5%

Protein: 27.8%

Carbs: 19.7%