If you are in need of a quick and convenient snack to keep you going, or a delicious and nutritious topping, these perfect pickled eggs are sure to satisfy.
You have probably seen DIY tutorials or at least heard about pickling. It has become a bit of a craze so of course, I had to try it. I could not believe how delicious and convenient these perfect pickled eggs were. They take hardly any time to make, need just a few affordable ingredients, and you will have a snack on hand for weeks to come.
Once you learn how to make pickled eggs, altering the recipe to suit your tastes is simple and if you have enough jars, you can have a couple of flavors going at the same time. Albeit, the downside to this dish is that it takes a little bit of patience while you wait for your eggs to pickle, but trust me, they are always worth the wait.
Why You Will Love This Recipe //
- Pickled eggs have a unique, tangy flavor that is surprisingly delicious!
- This recipe is super easy to make.
- When you make your own jar of pickled eggs, you can flavor it as you please.
- They can last for months in the refrigerator, so they are always there when you need a quick snack.
Most of these ingredients you will probably have to hand. If you have a large enough jar (or two), feel free to double up on this recipe!
- 10 hard boiled eggs, peeled
- 1 cup white wine vinegar
- 1 cup water
- ¼ cup white sugar
- 1 tsp salt
- 1 tbsp pickling spice
- 2 cloves garlic, peeled
- 2 bay leaves
- 1/4 red onion, sliced
How to Make Perfect Pickled Eggs // The Steps
Step 1: In a small pot, combine the vinegar, water, sugar, salt, and pickling spice. Place it on the stove over medium heat and bring to a boil, stirring to make sure the sugar dissolves.
Step 2: Take the pot off the heat and add in the garlic and bay leaves. Leave the liquid to cool.
Step 3: Place all of your peeled eggs into a large, clean jar.
Step 4: Stuff in the onions or other flavoring of your choice.
Step 5: Pour in the pickling liquid and spices and seal the jar. Place in the fridge for a minimum of 2 days before eating.
The best part about this recipe is the versatility it has. You can add or remove most of the ingredients, as long as you keep some form of vinegar in your juice. Here are some ideas you can play with:
- Spicy pickled eggs: Chili peppers, jalapeños, hot sauce, or red pepper flakes can be added to your pickling juice for a punch of heat.
- Sweet pickled eggs: Some extra sugar or a bit of honey in your pickling juice can sweeten your eggs and balance out the vinegary flavor.
- Spiced pickled eggs: This is a great option for the holidays. Use any or all of the following ingredients to incorporate a complex and warm flavor: cinnamon sticks, star anise, cloves, coriander seeds, or fennel seeds.
- Beet pickled eggs: Add a pinkish purple color to your pickled eggs with sliced beets or beet juice in your juice. These are especially fun for Easter.
- Dill pickled eggs: Just like the classic pickle! Fresh dill and dill seeds added to your pickling juice make a delicious pickled egg.
Tips and Tricks //
- Check out my guide on how to get perfect hard-boiled eggs before you get started on this recipe.
- The pickling juice does not need to be completely cooled before you place it in the jar with the eggs.
- Be sure to use a jar that has a tight seal on it, or your pickled eggs will not last as long in the fridge.
- The longer you let your eggs sit in the juice, the stronger your flavors will be.
You can, but they won’t be pickled. I would recommend leaving them be for at least 2 days so at least some of the flavor penetrates the eggs.
After cooking your hard boiled eggs, plunge them into ice water. Then, crack and gently roll the eggs until you can get a grip on a piece of the shell at the wider end. You can continue to use the ice water as your peel and rinse your eggs off.
Vinegar is the key to preserving the eggs for days, weeks, and even months to come. Definitely do not skip the vinegar in this recipe.
How to Store Perfect Pickled Eggs //
The short answer: in the refrigerator. If your eggs are already tightly sealed in a jar, they will keep in your fridge for several weeks, if not months. Just make sure the lid is very tightly sealed.
Look for signs of spoilage if you are not sure your lid has sealed properly. This could include a foul smell, slimy texture, or changes in color.