Description

Pickled eggs are tangy, flavorful snacks made by marinating hard-boiled eggs in a spicy vinegar-based brine. They’re easy to make, great for storing in the fridge, and perfect for snacking or adding to salads and sandwiches.

Ingredients

6 large eggs

1½ cups distilled white vinegar

½ cup tap water

¼ cup granulated sugar

1 Tbsp kosher salt

2 fresh bay leaves (divided)

2 sprigs dill (8-inches each)

2 red Fresno chiles, unseeded and sliced

1 jalapeño chile, unseeded and sliced

2 Tbsp sliced garlic

1 tsp black peppercorns

1 tsp coriander seeds

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Instructions

Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10 minutes.
Drain and cool eggs under cold running water until they can be peeled, about 10 minutes.
In a saucepan, combine vinegar, water, sugar, salt, and one bay leaf. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool to room temperature.
Peel the eggs and place them in a quart-sized jar along with the remaining bay leaf, dill, chiles, garlic, peppercorns, and coriander seeds.
Pour the cooled brine over the eggs, ensuring they are fully submerged. Seal the jar.
Let sit at room temperature for 20 minutes, then refrigerate for at least 24 hours before eating.

Notes

Add beet juice to the brine for vibrant pink, sweet pickled eggs.
Use curry powder, mustard seeds, and turmeric for a curried variation.
Increase jalapeños or add other chiles for more heat.
Do not overcook eggs to avoid rubbery texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Snack
Method: Pickling
Cuisine: American

Nutrition

Serving Size: 1 egg
Calories: 80
Sugar: 2g
Sodium: 280mg
Fat: 5g
Saturated Fat: 1.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 6g
Cholesterol: 185mg