Pickled Eggs Recipe
American · Appetizer · 20 min total
Tangy, savory pickled eggs are a classic pub snack and a great way to preserve hard-boiled eggs. This easy brine uses common spices for a flavorful result.
10
min prep
min prep
10
min cook
min cook
12
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 12 large eggs
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 clove garlic, peeled and smashed
- 1 bay leaf
- 1 small beet, peeled and sliced (optional, for color)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs.
- In a small saucepan, combine vinegar, water, pickling spice, salt, sugar, garlic, and bay leaf. Add beet slices if using. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Place peeled eggs in a clean glass jar or container. Pour the warm brine (including spices and beet slices) over the eggs, making sure they are fully submerged. Let cool to room temperature, then cover and refrigerate.
- Refrigerate for at least 24 hours before serving. The eggs will keep for up to 2 weeks in the refrigerator.
Tips
- For more intense flavor, let eggs pickle for 3-5 days before eating.
- Use a non-reactive container like glass or ceramic.
- The beet adds a beautiful pink hue; omit if you prefer clear brine.
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