simple easy pickled eggs recipe

Written ByJenny Smyth Posted on
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The Best simple easy pickled eggs recipe

I’m so glad you’re here to learn about my simple easy pickled eggs recipe. I’ve been making this dish for years, and it’s a staple in our household.

My family loves it, and I love how easy it is to make. It’s perfect for any occasion, whether you’re looking for a quick snack or a side dish for a family gathering.

The best part? It’s incredibly healthy, thanks to the high levels of protein and vitamins from the eggs and spices.

Plus, it’s ridiculously easy to make – just boil some eggs, mix together some vinegar and spices, and voila! You have a delicious and nutritious snack that’s ready in no time.

I like to serve it as a side dish at barbecues and picnics, but it’s also great on its own as a quick pick-me-up. My kids love helping me make it, too – they love getting their hands dirty with the egg boiling and mixing process.

It’s a fun and educational experience for them, and they get to enjoy the fruits of their labor afterwards. And let’s not forget about the health benefits – pickled eggs are packed with protein and vitamins, making them a great option for busy families on-the-go.

Simple Easy Pickled Eggs

Simple Easy Pickled Eggs

4.5 from 1165 votes

This recipe produces tangy, flavorful pickled eggs with a simple brine. It is a great way to preserve hard-boiled eggs for snacking or salads.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time24 hours 25 mins
Servings: 12Cuisine: InternationalCalories: 78 kcal

🥘Ingredients

For the Eggs

12 large eggs

For the Brine

1 cup white vinegar
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
2 cloves garlic, peeled and smashed
1 bay leaf

👨‍🍳Directions

1Place the eggs in a large saucepan and cover with cold water by 1 inch.
2Bring the water to a boil over high heat, then turn off the heat, cover the pan, and let the eggs sit for 12 minutes.
3Transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes.
4Peel the eggs under cold running water and set them aside.
5In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf.
6Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
7Place the peeled eggs in a clean quart-sized jar.
8Pour the hot brine over the eggs, ensuring they are fully submerged.
9Let the jar cool to room temperature, then seal it and refrigerate for at least 24 hours before serving.

🔧Equipment

Large saucepan
Mixing bowl
Quart-sized jar with lid
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 78 kcal🧈Total Fat: 5g💛Saturated Fat: 1.5g❤️Cholesterol: 186mg🧂Sodium: 210mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 6g

📝Notes

For best flavor, let the eggs pickle for at least 3 days. The brine can be reused for another batch of eggs. Store pickled eggs in the refrigerator for up to 2 weeks.

Watch Video Of How Simple Easy Pickled Eggs Works

This simple easy pickled eggs recipe is always a good idea for any occasion – whether you’re looking for a quick snack or a side dish for a family gathering. And the best part?

It’s ridiculously easy to make! Just boil some eggs, mix together some vinegar and spices, and voila!

You have a delicious and nutritious snack that’s ready in no time. Plus, the health benefits of pickled eggs can’t be beat – they’re packed with protein and vitamins from the eggs and spices.

So go ahead – give this recipe a try today!

❓ Frequently Asked Questions About Pickled Eggs

1. How long do I need to wait before eating pickled eggs?

You can start eating them after 3 to 4 days, but the flavor gets better after 1 to 2 weeks. The longer they sit in the brine, the more the vinegar and spices soak into the eggs. I always make a batch and let them sit for at least a week for the best taste.

2. How long do pickled eggs last in the fridge?

Pickled eggs will keep for up to 3 to 4 months if stored in a sealed jar in the refrigerator. Make sure the eggs are always fully covered by the brine to prevent spoilage. If you see any cloudiness or off smells, throw them out.

3. Can I reuse the brine for another batch of eggs?

Yes, you can reuse the brine once, but the flavor will be weaker. Just strain out any old spices and bring the brine to a boil again before adding new eggs. I usually make fresh brine for the best results, but reusing works in a pinch.

4. What type of vinegar is best for pickled eggs?

White distilled vinegar is the most common because it has a clean, sharp taste that does not overpower the eggs. Apple cider vinegar works well too and adds a slightly fruity flavor. Avoid balsamic or malt vinegar as they can be too strong or dark.

5. Do I need to use pickling salt or can I use regular salt?

Regular table salt works fine, but pickling salt is better because it does not have additives that can cloud the brine. I use kosher salt or fine sea salt most of the time. Just avoid iodized salt if you can, as it can sometimes cause a slight off taste.

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