Pickled Eggs Recipe
Pickled Eggs Recipe
Table of Contents
Pickled Eggs Recipe
Learn how to make the best pickled eggs recipe with this easy, flavorful, and tangy guide. Perfect for snacks, salads, or appetizers, these pickled eggs are a classic treat that never goes out of style.
Description
If you’re looking for a delicious and tangy way to preserve eggs, this pickled eggs recipe is the perfect solution. Whether you’re using them for quick snacks, enhancing the flavors in salads, or just enjoying them as a protein packed treat, pickled eggs are versatile and easy to prepare.
This recipe provides a step by step guide, starting with boiling the eggs, preparing a flavorful brine, and achieving the perfect pickle. The brine is infused with vinegar, garlic, spices, and optional beetroot for a vibrant hue. In just a few simple steps and some patience as they marinate, you’ll have a jar full of tangy, savory pickled eggs.
Pickled eggs have a rich history and are often associated with classic pub snacks or farmhouse traditions. Today, they are making a comeback as a convenient and nutritious snack option. Follow this pickled eggs recipe, and you’ll have a delicious batch ready to enjoy in no time.
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 4 garlic cloves, smashed
- 1 small onion, sliced
- 1 bay leaf
- Optional: 1 small beetroot (peeled and sliced, for color)
Instructions
1. Prepare the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs and place them in an ice bath to cool. Once cool, peel the eggs and set them aside.
2. Make the Pickling Brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Add black peppercorns, mustard seeds, coriander seeds, garlic, onion, and bay leaf. (Optional) Add beetroot slices for a vibrant red color. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the brine cool slightly.
3. Pickle the Eggs: Place the peeled eggs in a clean glass jar or container. Pour the warm pickling brine over the eggs, ensuring they are fully submerged. Seal the jar with a lid and let it cool to room temperature.
4. Marinate the Eggs: Refrigerate the jar for at least 5-7 days to allow the flavors to infuse. Shake the jar gently every day to distribute the spices evenly.
5. Serve and Enjoy: Once pickled, the eggs can be enjoyed as a snack, sliced onto salads, or paired with crackers and cheese. Store the pickled eggs in the refrigerator for up to 1 month.
Notes
- For a spicier version, add chili flakes or sliced jalapeños to the brine.
- The addition of beetroot is optional but creates a stunning pink color.
- Always use a clean jar to prevent contamination and ensure food safety.
- Let the eggs marinate for at least 5 days for the best flavor.
Pickled Eggs Recipe
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 4 garlic cloves smashed
- 1 small onion sliced
- 1 bay leaf
- Optional: 1 small beetroot peeled and sliced, for color
Instructions
- Prepare the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs and place them in an ice bath to cool. Once cool, peel the eggs and set them aside.
- Make the Pickling Brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Add black peppercorns, mustard seeds, coriander seeds, garlic, onion, and bay leaf. (Optional) Add beetroot slices for a vibrant red color. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the brine cool slightly.
- Pickle the Eggs: Place the peeled eggs in a clean glass jar or container. Pour the warm pickling brine over the eggs, ensuring they are fully submerged. Seal the jar with a lid and let it cool to room temperature.
- Marinate the Eggs: Refrigerate the jar for at least 5-7 days to allow the flavors to infuse. Shake the jar gently every day to distribute the spices evenly.
- Serve and Enjoy: Once pickled, the eggs can be enjoyed as a snack, sliced onto salads, or paired with crackers and cheese. Store the pickled eggs in the refrigerator for up to 1 month.
Notes
- For a spicier version, add chili flakes or sliced jalapeños to the brine.
- The addition of beetroot is optional but creates a stunning pink color.
- Always use a clean jar to prevent contamination and ensure food safety.
- Let the eggs marinate for at least 5 days for the best flavor.
