Pickled eggs are a timeless treat, perfect for adding a tangy bite to your snack repertoire. This traditional recipe is easy to follow and offers a deliciously seasoned twist to the classic boiled egg. Whether you're a pickling newbie or a seasoned pro, this recipe is a must-try.
Eggs are the star of the show, providing a rich and creamy texture once pickled. Using large eggs ensures a hearty snack.
White vinegar is the main pickling agent, lending a sharp, tangy flavor that preserves the eggs.
Water is combined with vinegar to balance the acidity and prevent the brine from being too harsh.
Granulated sugar adds a touch of sweetness, mellowing out the vinegar's acidity.
Salt enhances all the flavors, ensuring the pickled eggs are savory and satisfying.
Mustard seeds contribute a subtle, earthy flavor and a bit of spice.
Peppercorns add a mild heat and complexity to the brine.
Dill seeds provide a fresh, herby flavor that complements the eggs beautifully.
Bay leaf infuses the brine with a gentle, aromatic depth.
Onion, when thinly sliced, adds a sharp, sweet note to the pickling liquid.
Garlic introduces a robust, pungent flavor, enhancing the overall taste.
Pickled eggs are versatile! Slice them and add to a vibrant salad for a protein boost, or include them on a charcuterie board for a tangy twist. They're also fantastic on top of avocado toast or simply enjoyed on their own with a sprinkle of salt and pepper.
Start by placing 12 large eggs in a large pot and cover them with cold water. This initial step ensures they cook evenly. Bring the water to a boil over medium heat, then cover the pot. Once boiling, remove it from the heat and let the eggs sit for about 10-12 minutes. This method helps achieve perfectly hard-boiled eggs without the dreaded green ring around the yolk.
Once the eggs are done, drain the hot water and transfer them to an ice bath. This cools them quickly and makes peeling a breeze. After about 5 minutes in the ice bath, peel the eggs and set them aside.
Now, for the brine. In a separate saucepan, combine 1 quart of white vinegar, 1 cup of water, 1/2 cup of granulated sugar, 1 tablespoon of salt, 1 teaspoon each of mustard seeds, peppercorns, and dill seeds, a bay leaf, 1 small onion (thinly sliced), and 1 smashed clove of garlic. Bring this mixture to a simmer over medium heat, stirring occasionally until the sugar is fully dissolved. The spices should infuse the liquid with their flavors.
Once the brine is ready, remove it from the heat and let it cool slightly. This prevents the eggs from cooking any further upon contact.
Place your peeled eggs into a sterilized glass jar, ensuring they fit snugly but not too tight. Pour the warm brine over the eggs, making sure they are completely submerged. Seal the jar tightly and refrigerate. For the best flavor, let the eggs pickle for at least a week before diving in.
Share