Traditional Pickled Eggs
Discover a time-honored tradition of preserving hard-boiled eggs in a tangy, spiced vinegar brine. Perfect as a savory snack or appetizer, these pickled eggs are easy to make and store, bringing a touch of nostalgia and flavor to your kitchen.
Prep time: 30 minutesCook time: 12 minutesServes: 12
Ingredients
12 large eggs
1 quart white vinegar
1 cup water
1/2 cup granulated sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon peppercorns
1 teaspoon dill seeds
1 bay leaf
1 small onion, thinly sliced
1 clove garlic, smashed
Instructions
1. Place the eggs in a large pot and cover with cold water.
2. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 10-12 minutes.
3. Drain and immediately transfer eggs to an ice bath to cool.
4. Peel the eggs and set aside.
5. In a separate saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, dill seeds, bay leaf, onion, and garlic. Bring to a simmer, stirring until sugar dissolves.
6. Remove from heat and let brine cool slightly.
7. Place peeled eggs into a sterilized glass jar.
8. Pour the brine over the eggs, ensuring they are fully submerged.
9. Seal jars and refrigerate for at least 1 week before serving for best flavor.
Storage
Store the pickled eggs in the refrigerator for up to 3 months, ensuring they stay submerged in the brine.
Reheating
Pickled eggs are typically enjoyed cold and do not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
